For the batter,
1 cup of water
1 cup of whole wheat flour
1 egg
2 beet slices
2 teaspoons of sunflower oil
A pinch of salt
For the filling
30g of ricotta
30g of camembert cheese
For the batter,
1 cup of water
1 cup of whole wheat flour
1 egg
2 beet slices
2 teaspoons of sunflower oil
A pinch of salt
For the filling
30g of ricotta
30g of camembert cheese
In a blender, beat all the batter ingredients, including the sunflower oil
Grease a non-stick pan with oil and make thin crepes
Mix the ricotta with the camembert and fill the crepes
Serve.
