Beetroot Buckwheat Crêpe Roulade with Smoked Almond Ricotta and Orange-Fennel Salad

01

Ingredients

• 1 cup (145 g) raw blanched almonds, soaked for 4 hours and drained
• 1/3 cup cold water
• 2 tablespoons fresh lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon white miso
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon fine salt, divided
• 1 tablespoon finely chopped fresh chives
• 3/4 cup (90 g) buckwheat flour
• 1/3 cup (45 g) all-purpose flour
• 1 1/2 cups unsweetened oat milk
• 3/4 cup (130 g) cooked beetroot, finely puréed
• 2 tablespoons olive oil, divided, plus a little extra if needed for the pan
• 1 medium fennel bulb, trimmed and very thinly shaved
• 2 navel oranges, peeled and cut into clean segments
• 1 teaspoon maple syrup
• 1 tablespoon lemon juice
• 1/4 cup lightly packed fresh dill, plus 8 small fronds for garnish
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cold water

02

Prepare the dish

1. Make the almond ricotta: add the drained almonds, 1/3 cup water, 2 tablespoons lemon juice, nutritional yeast, miso, smoked paprika and 1/4 teaspoon salt to a high-speed blender. Blend until smooth and thick, stopping to scrape the sides. Fold in the chives, transfer to a bowl and refrigerate.
2. Make the crêpe batter: whisk the buckwheat flour, all-purpose flour and remaining 1/4 teaspoon salt in a medium bowl. In a jug, whisk the oat milk, beetroot purée and 1 tablespoon olive oil. Gradually whisk the wet mixture into the flour until smooth. Rest for 20 minutes.
3. Prepare the salad while the batter rests. Combine the shaved fennel and orange segments with the maple syrup, 1 tablespoon lemon juice and 1 tablespoon olive oil. Toss gently and refrigerate so the fennel remains crisp.
4. Make the dill oil: blend the 1/4 cup dill, 2 tablespoons extra-virgin olive oil and 1 tablespoon cold water until vivid green. Pass through a fine sieve into a small bowl, pressing lightly, and set aside.
5. Heat a 20 cm non-stick skillet over medium heat and brush it very lightly with oil. Pour in about 1/4 cup batter, immediately tilting the pan to form a thin round. Cook for 60 to 75 seconds, until the surface looks dry, then flip and cook for 20 seconds. Transfer to a plate and cover with a clean towel. Repeat to make 8 crêpes.
6. Lay a crêpe on a board and trim two opposite edges to make a neat rectangle. Spread 2 generous tablespoons almond ricotta across it, leaving a 1 cm border. Roll firmly but gently into a tight cylinder. Repeat with the remaining crêpes and filling.
7. Chill the roulades for 10 minutes to firm them, then trim the ends with a sharp knife. Cut four roulades straight across into upright cylinders and cut the other four on a shallow diagonal for the horizontal pieces.
8. Drain any excess dressing from the orange-fennel salad just before plating. Keep the roulades cool but not fridge-cold so the filling remains creamy.