Colorful Crepes

Make the batter. Combine the eggs, sugar, and salt in a bowl and whisk lightly.

Add a small portion of the milk, then add the flour and whisk thoroughly until smooth. Gradually pour in the remaining milk, stirring as you go. The batter will still be a bit thick at this stage.

And here are our colorings!

Make the "green" coloring. Strip the spinach leaves from the stems and place them in a food processor.

Add 4–5 tablespoons of water and blend very thoroughly.

Pour through a piece of cheesecloth and squeeze well. The spinach blends fine enough that straining is optional — it's up to you. Add water to bring the total liquid to 100 ml.

Make the "pink" coloring. Peel half a beet and grate it into a fine purée using a box grater. Strain through cheesecloth, squeezing out the juice well. You need 50 ml of juice. Add water to bring the total liquid to 100 ml.

Make the "yellow" coloring. Stir the turmeric into 100 ml of water. And there you have it — all three colorings, 100 ml each.

Divide the batter into three equal portions and stir a different colored liquid into each one. If you'd like, add a tablespoon of vegetable oil to each portion. Look how gorgeous they are!

Cook the crepes. Heat a skillet well and lightly grease it with vegetable oil using a pastry brush or a folded paper towel. Pour in just under half a ladle of batter and swirl the pan to spread it. Cook until set, then flip and cook the other side. Here's the green one.

Here's the pink one.

And here's the yellow one.

Transfer the finished crepes to a plate. It's best to brush them generously with butter right away while they're still hot, then stack them to keep them warm.

Now let's talk flavor. The green crepes have absolutely no spinach taste — they're delicious, and honestly I think they might even be better than plain crepes! I ate the first one hot straight from the pan, slathered with butter. It was absolutely heavenly. Next, the pink ones. I know the obvious question, so I'll say it upfront: these crepes don't taste like beets. There's a hint of something lightly vegetal, but it's very subtle and doesn't detract from the flavor at all. I've seen recipes that use cooked beet purée — in those, the beet flavor really comes through — but since I used only the juice, the result is much more delicate. Finally, the yellow ones. You can taste the turmeric, but it's mild and not overpowering — it's just there. That makes these crepes perfect with savory fillings; a meat or mushroom filling would be ideal. To sum it up: the yellow crepes are best with savory fillings, while the green and pink ones pair beautifully with just about anything — even whipped cream and strawberry jam. It would be incredible! Look at how stunning they are — all-natural and so vibrant!

Of course, crepes are best enjoyed hot, so once they've cooled, the microwave is your best bet for reheating. Colorful crepes are a truly unique dish that's sure to delight and impress your loved ones and guests!