Roasted Beet, Arugula, and Goat Cheese Crepes

I discovered something amazing.

A few years ago I received The Art of Simple Food by Alice Waters at one of my bridal showers. It’s an incredible cookbook – both informative and simple, and I strongly recommend it. I was flipping through it the other day trying to get some inspiration, when I came across a recipe for buckwheat crepes. This is a recipe that might not normally catch my eye. It requires some technical skill, and the batter must be made a day in advance. The thing is that this crepe recipe did catch my eye, or more specifically one of the ingredients in the recipe jumped right off the page.

These crepes are made with beer.

Amazing.

Obviously I had to make them. I’d never made crepes before, and I had used about half the batter before I got the hang of flipping them. I honestly got so frustrated that I nearly gave up. I’m so so glad I didn’t. Once I got the temperature right, they were actually pretty easy to make. Plus this was the absolute best lunch I have had in recent memory. I filled Alice’s buckwheat and beer crepes with creamy goat cheese, sweet roasted beets, onions, and arugula. These are dreamy. After my first bite, it literally took me a second to realize that the “mmmm” sound was coming from me. No kidding.

Roasted Beets with Arugula and Onion

Ingredients
1 cup small Beets, quartered
1 bunch Arugula
1 small Onion
1 tsp Olive Oil
Salt and Pepper to taste

Place all ingredients  on a large piece of foil, and toss to coat in oil. Bake at 375 for about 20 min. Remove and enjoy.

I will be dreaming about these for weeks to come.