Whipped Turnip Crepe Recipe
baharat, lemon tahini, green harissa, pickled turnips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crepe Batter
Whipped Turnip Filling
Toppings
Method
Crepe Preparation
- 1
Make the Crepe Batter
In a mixing bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest for 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and melt a small amount of butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat until all batter is used.
Whipped Turnip Filling
- 3
Prepare the Turnips
Boil the chopped turnips in salted water until tender, about 15 minutes. Drain and let cool slightly.
- 4
Whip the Filling
In a food processor, combine the cooked turnips, cream cheese, butter, baharat, and salt. Blend until smooth and creamy.
Assembly
- 5
Assemble the Crepes
Spread a generous amount of the whipped turnip filling onto each crepe, fold or roll them, and place on a serving platter.
- 6