Orange Beet Crepe

Ingredients

• 1 cup Natalie's Orange Beet juice
• 2 tbsp corn starch
• ⅓ cup sugar
• 2 eggs
• Juice of 1 lemon
• Zest of 1 lemon
• ½ cup of butter cubed
• 6-8 Pre-made crepes
• ½ cup creme fraiche
• Fresh orange slices for garnish
• ¼ cup powdered sugar

Directions

1. In a saucepan add 2 cups of water and bring to a boil.
2. Place a large glass bowl over the saucepan big enough that it doesn’t touch the boiling water.
3. Whisk together the orange beet juice corn starch sugar eggs lemon juice and lemon zest.
4. Continue stirring this over the boiling water until the sugar dissolves. It should begin to thicken. Continue cooking until it coats the back of your spoon about 7-8 minutes.
5. Remove from the heat and stir in the cubed butter.
6. Set this aside to cool.
7. Once cool take a crepe and add a few spoon fulls of the orange beet curd to the middle. Fold up any way you choose: triangle rolled up folded in half.
8. Repeat until all the curd is gone.
9. Top each crepe with creme fraiche and a sprinkle of powdered sugar.