Radical Root Crepes
Team: Wolf Pack
Host School: Albany Community School
Age Group: Middle School
Ingredients
Maple-Rosemary Sunflower Seeds
2 c sunflower seeds
½ c maple syrup
1T butter
pinch salt
1t chopped fresh rosemary
Vegetables
1# carrots
1# red beets
1# golden beets
5 onions
____
Dressing
3 c balsamic, reduced
1T butter
1T Dijon
salt
____
8 oz. goat cheese, crumbled
1 bunch fresh rosemary
Crepes
Juice of 1 golden beet, 1 red beet, and 1 carrot
2 c all whole wheat all-purpose flour
2 c milk
1 c lukewarm water
8 eggs
½ c melted butter
1 t salt
Preparation Instructions
Sunflower seeds
Set rosemary aside. Add syrup, butter, and salt to pan and cook until frothy,
stirring continuously. Add seeds, and stir for 3 more minutes. Transfer seed
mixture to a parchment-lined baking sheet and bake for 10-15 minutes at 350.
Cool until hardened.
Roots
Cut onions into thin strips with a knife. Set aside. Boil roots whole in saucepan. Cool, peel, and chop into wedges. Sautee onions in
oil over a low flame. Season with salt and pepper. Combine. Finish with dressing.
Crepes
Juice 1 golden beet, 1 red beet, and 1 carrot. Transfer each juice to seperate squirt bottle.
Blend all other ingredients. Let rest for 30 minutes. Cook over medium heat using a
crepe pan.
To Finish
Fold crepe and place on plate. Top with roasted roots, candied sunflower seeds, and
goat cheese. Garnish with dressing and fresh rosemary.