Whisk the beetroot juice with the flour well and let it soak for about 10 minutes. Then add the egg and whisk too. Bake two thin crepes from this mixture in a lightly oiled pan about 24-26 cm over medium heat and let them cool.
Important: Do not fry too much, just let it set so that the beautiful color remains clearly visible.
In the meantime, mix the cream cheese with either herbs OR horseradish. Then spread the cream cheese over the crêpes, roll up tightly and cut diagonally into slices.
A delicious starter or snack with a little salad - or with toothpicks or similar on platters (possibly on cucumber slices) as finger food or party snacks.
Attention: There are very different beetroot juices - some (e.g. the good ones from the health food store) are more brownish and not a bit pink, this is not suitable for this! If you are unsure about the juice, you can also finely mix some beetroot from the glass with a little stock and a little water, strain / squeeze out and use this juice. In order for the dough to spread well in the pan, the juice should really be a juice - not too thick.
For colorful platters in particular, the crêpes can also be prepared very well in other colors - e.g., with carrot juice, with tomato juice, with spinach juice (mix spinach with a little water and then strain) or something like that. The spinach crepes can then be z. B, fill with paprika cream cheese (cream cheese + a little ajvar), the carrot crepes with herb cream cheese and the beetroot crepes with horseradish cream cheese.
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