I really like crepes because they are so versatile and can be filled with ingredients of our choice. But something that really cheers me up is coloring them, which immediately makes the table more lively. I would have liked to take better photos, but I struggled to hold back my children who only allowed me these shots, which really do not do justice to the goodness and beauty of these Rainbow Crepes.

Difficulty: Easy
Cost: Cheap
Preparation time: 45 Minutes
Cooking time: 20 Minutes
Portions: 12 crepes
Cuisine: Italian

Ingredients

2 cups Milk
2 cups Flour
3 Eggs
2 pinches Fine salt
2.5 oz Juice (pre-cooked beetroot)
4 tablespoons Milk (to add if the batter is too thick)
3.5 oz Spinach (boiled)
10.5 oz Champignon mushrooms
5 oz Turkey (sliced)
5 oz Spinach (boiled)
1 Onion (small)
1 tablespoon Olive oil
2 Mozzarella (3.5 oz each)
2 Tomatoes
1 pinch Fine salt
1 pinch Oregano (dried and crumbled)
4 crepes
6 Eggs
0.5 oz Black truffle
to taste Olive oil
1 pinch Fine salt
5 oz Spinach (boiled)
2 Tomatoes
3.5 oz Emmental cheese
3.5 oz Cooked ham (sliced)
4 crepes
1 pinch Oregano (dried and crumbled)
4 hamburgers
2 Tomatoes
1 tablespoon Olive oil
1 pinch Fine salt
1 pinch Oregano (dried and crumbled)
2 Mozzarella (3.5 oz each)
to taste Lettuce
4 crepes

Preparation

Put the milk and eggs into a bowl and beat well with a whisk.
Add the salt and sifted flour little by little, continuing to beat until the batter is smooth and without lumps.
Divide the mixture into 3 parts (each part weighs about 10.5 oz) and add the vegetables.
In one bowl, add the beetroot juice, in another the spinach pureed with an immersion blender and two tablespoons of milk, and in the third add two tablespoons of milk.
Spray a 11-inch crepe pan with butter spray, pour a ladle of batter, distribute it over the entire surface by rotating the pan or using the appropriate tool, and start cooking the crepes for about one minute per side.
For each color you will get 4 crepes, which you will gradually place on a plate.
Clean the mushrooms well, cut them into strips, sauté them for 15 minutes with oil, salt, pepper, finely chopped onion, and if they get too dry add some water.
Add the previously blanched and roughly chopped spinach, along with the diced turkey, to the pan with the mushrooms and cook for another ten minutes or so.
Once cooking is complete, transfer everything to the mixer and chop coarsely.
Place a crepe on the dedicated pan, keeping the flame very low and start seasoning the base by first placing 4 slices of mozzarella, then 2 spoonfuls of the mushroom mixture, 4 slices of tomato seasoned with oil, salt, and oregano, a bit of lettuce.
Beat the eggs in a bowl with the boiled spinach that you have previously chopped with an immersion blender, with a little salt, pepper, and grated truffle.
Cook the eggs in a pan, scrambling them.
Place a crepe on the dedicated pan, keeping the flame very low and begin seasoning the base by first placing 4 slices of Emmental, then 2 spoonfuls of the egg mixture, 1 slice of cooked ham, 4 slices of tomato seasoned with oil, salt, and oregano, a bit of lettuce.
Cook the hamburgers in a non-stick pan for about 15 minutes (obviously the time depends on their thickness).
On the dedicated pan, place a crepe, keeping the flame very low, and start seasoning the base by first placing 4 slices of mozzarella, then 2 the hamburger, 4 slices of tomato seasoned with oil, salt, and oregano, a bit of lettuce.