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pink beetroot crepes with sweet or savory filling
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Last Updated on 11/07/2020 by Adina

Pink colored beetroot crepes with a savory or sweet filling, a nice idea for your Valentine’s day breakfast.

Pink Colored Crepes

pink crepes for valentine breakfast

Here’s another idea for a romantic breakfast on Valentine’s Day.

I served these beetroot crepes with a savory filling, but my kids actually liked them more sprinkled with sugar and then rolled. So, just in case you prefer them sweet while your better half prefers them savory, these beetroot crepes are the solution. Fill them with whatever you like and enjoy.

I have been making similar green crepes either with spinach or with wild garlic in spring for years, but until recently, I have never considered making pink ones.

But the last time we had the spinach sort, my daughter actually asked me if it was possible to make them pink as well. My first impulse was to say no, but then I rapidly remembered the beetroots and their deep color and I said: “Why not? We could try!”

Beetroot Crepes

How to make pink-colored crepes?

And we did try!

The first attempt was a complete failure, I was not really in the mood of frying crepes, so I thought I would make one large oven pancake with beetroot.

  • The color of the batter was just gorgeous and I could already imagine how beautiful the oven pancake would be… But no!
  • The baked batter had nothing red or purple or pink or whatever in it anymore, nothing except broooooooooown!
  • A really ugly brown, so gross that I threw away almost the entire pancake, everybody just nibbled a little bit and then gave it up.

The second attempt was better.

  • I chose to make normal crepes this time using one of my tried and tested recipes and adding some beetroot to the batter.
  • So the batter retained a nice color, just the quantities I used were not exactly right, the batter was not really good and the crepes kept breaking while I attempted to flip them.

The third time I added more eggs to the mixture and finally got the desired result.

  • Delicious, easily baked and easily flipped.
  • The underside will have a darker color because I tend to bake the first side a tick longer.
  • After flipping I only leave it to bake for less than a minute, so the color is nicer on the second side.
  • Spread the filling on the browner side and roll the crepes with the nicer colored side on the outside.
Beetroot Crepes

 

Fillings

Savory filling:

  • I filled the beetroot pancakes with a savory cream cheese filling with horseradish and dill.
  • Only use horseradish if you are sure you like it, I know many people who don’t.
  • I do like it a lot and find it to be a perfect match for beetroot generally, I always use it when making a regular beetroot salad for instance.
  • However, if you don’t like horseradish, feel free to leave it out.
  • I used dill, because again I find it to be a good match for the beetroot, but again, you could replace that with other herbs to your liking.

Sweet fillings:

  • Like I’ve already mentioned above, you can eat these colored beetroot crepes not only with a savory filling but also sprinkled with sugar.
  • You can also fill the pink crepes with any kind of jam you like, try some rhubarb or some apricot jam, for instance.

More crepes and pancakes

BASIC CREPES WITH RHUBARB COMPOTE – Learn how to make easy crepes and a delicious rhubarb compote.

GREEN WILD GARLIC CREPES – Shock green crepes, soft and delicious, with a mild garlic taste.

POLISH CREPES – Nalesniki filled with a smooth, sweet and delicious quark cheese filling.

ZUCCHINI FETA PANCAKES WITH HERBS – Soft, savory zucchini pancakes with feta cheese and herbs, my daughter adores these pancakes.

pink colored crepes with filling on a plate
pink crepes for valentine breakfast

Beetroot Crepes

Yield: 14
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Pink colored beetroot crepes with a savory or sweet filling, a nice idea for your Valentine's day breakfast.

Ingredients

  • Crepes:
  • 3 large eggs
  • pinch of fine sea salt
  • 500 ml/ 17.fl.oz/ 2 cups milk
  • 150 g/ 5.3 oz/ 1 ¼ cup all-purpose flour
  • 1 cooked beetroot, 130 g/ 4.5 oz
  • 2-3 tablespoons vegetable oil
  • Filling:
  • 150 g/ 5.3 oz/ 2/3 cup cream cheese
  • 60 g/ 2 oz/ ¼ cup crème fraiche
  • 1 teaspoon creamed horseradish (optional)
  • 1 teaspoon chopped dill
  • fine sea salt and black pepper
  • OR
  • granulated sugar
  • jam of choice
  • nutella etc

Instructions

  1. Place the eggs, salt, half of the milk, flour and chopped beetroot in the food processor and puree until smooth. Add the rest of the milk and mix well. Alternatively, grate the beetroot very finely and whisk everything together by hand. Leave the batter to rest for about 20 minutes.
  2. In the meantime make the filling, if serving the crepes with the savory filling. Mix all the filling ingredients until smooth. Adjust the taste and set aside.
  3. Whisk the batter with a whisk before starting making the crepes and repeat that a few times in between as well.
  4. Heat a non-stick pan and brush it with a little oil. Add one ladle of batter in the pan, swirl the pan to completely cover the bottom of the pan with batter. Cook the underside on medium-low heat for about 2 minutes or until slightly browned.
  5. Loosen the edges of the crepe and then flip the crepe with a rubber spatula. Bake the second side for less than a minute. Slide the crepes on a large plate and continue with the remaining batter lightly brushing the pan with oil in between.
  6. Keep the crepes warm in the preheated oven at about 150 degrees Celsius/ 300 degrees Fahrenheit. Stack them on a baking tray lined with baking paper and place pieces of baking paper between the crepes as well.
  7. Spread a little of the filling on each pancake, roll and eat warm.
  8. Alternatively, you can sprinkle them with sugar and roll or serve them with jam or nutella.

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Nutrition Information:
Yield: 14 Serving Size: 1 crepes with savory filling
Amount Per Serving: Calories: 158Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 114mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 5g

Nutrition information isn’t always accurate.

18 comments
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18 comments

Kate @ Framed Cooks 08/02/2017 - 11:54

Pink crepes! I love that your daughter asked for those, and look how beautiful they are! Valentine’s Day perfect. 🙂

Reply
Adina 08/02/2017 - 16:37

Thank you, Kate. My daughter is in her pink phase, she can’t get enough of that color. 🙂

Reply
KR 08/02/2017 - 13:15

Vau, it seemes very creative and interesting idea. Have to try

Reply
Adina 08/02/2017 - 16:37

Thank you. I hope you try them.

Reply
Dawn @ Girl Heart Food 08/02/2017 - 13:44

I’m glad you didn’t give up because these look delicious! I’ve never made crepes before and love this savoury version. Plus, beets are just fantastic!! Horseradish in the filling is a nice touch too 🙂

Reply
Adina 08/02/2017 - 16:31

Crepes are soooo good, you have to try them, with or without beetroot. And they are easier to make as expected.

Reply
Allie 08/02/2017 - 15:17

Hi Adina – can you believe it? I have never made crepes, with or without beetroot. I need to get with the program. I really do love crepes when I am out. Do you need a crepe pan? I am thinking that you do. Two things I can think of I need in my kitchen right now, a crepe pan and a donut pan for baking instead of frying. These crepes are beautiful and I love your savory twist with the cream cheese and herbs. You are a good mama to make your daughter pink crepes. Have a wonderful week! XO

Reply
Adina 08/02/2017 - 16:31

I love crepes and I make them quite often, I grew up with them, they were one of the very few sweet things my grandma ever made. You don’t necessarily need a crepes pan, they make things a bit easier and less oily, but a regular non-stick pan would be fine as well.

Reply
Balvinder 08/02/2017 - 16:53

I am really loving these beet crepes. I showed this to my daughter and she is so excited to make this for me on Mother’s day

Reply
Valentina | The Baking Fairy 08/02/2017 - 17:53

These are so fun and festive for Valentine’s day! Or any time really, I love beets. I am loving the idea of crepes with a savory filling, yum!

Reply
Evi @ greenevi 08/02/2017 - 18:08

These look so pretty, Adina! I really love the combination of beetroot and horseradish, it’s an amazing idea to combine these flavours in these beautiful crepes 🙂

Reply
Cheyanne @ No Spoon Necessary 08/02/2017 - 19:37

Oh I LOVE crepes and the fact that you colored them pretty in pink with beets is GENIUS! These are so perfect for Valentine’s Day, girlfriend!! LOVE it! Cheers!

Reply
Denise Browning 09/02/2017 - 00:13

These pink crepes are healthy yet look so delish. Perfect for V-day!

Reply
Kathy @ Beyond the Chicken Coop 09/02/2017 - 14:26

The color is fabulous! These would be perfect for Valentine’s Day. I think I’d like the savory filling, but my kids would be just like yours….sweet!

Reply
Anca 10/02/2017 - 07:59

I wanted to make beetroot crepes/pancakes last year and didn’t. I might do them this year.
I had the same issue with the colour when it’s baked. I used beetroot powder for a Victoria sponge cake, the batter was lovely and pink and it turned out white! Very disappointing. I think the beetroot powder should work good it I don’t bake them.

Reply
Marvellina 11/02/2017 - 01:14

I love the idea of this for Valentine’s breakfast! I love crepes too! especially with smoked salmon 🙂

Reply
Tessa 14/04/2020 - 17:03

We had them for lunch with feta, hummus and salad. Swapped the milk for soya milk. A lovely pink colour and didn’t stick to the pan! 😋

Reply
Adina 15/04/2020 - 08:47

So happy to hear it, Tessa. Thank you for the feedback. 🙂

Reply

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