Pink beetroot crepes with a savory filling made with cream cheese and herbs.
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 your crepes 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 crepes. But the last time we had spinach crepes, my daughter actually asked me if it was possible to make pink crepes 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!”
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! Kackbraun, how we would say in Germany! 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 crepes, easily baked and easily flipped. The underside of the crepes will have a darker color because I tend to bake the first side a tick longer. After flipping the crepe 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.
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 beetroot, but again, you could replace that with other herbs to your liking. And like I have already mentioned above, you can eat these beetroot crepes not only with a savory filling, but also sprinkled with sugar. It was the way my kids preferred to eat them, I had one sugared beetroot crepe as well and liked it very much.
- For the crepes:
- 3 large eggs
- pinch of salt
- 480 ml/ 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
- For the filling:
- 150 g/ 5.3 oz cream cheese
- 50 g/ 1.7 oz crème fraiche
- 1 teaspoon creamed horseradish (optional)
- 1 teaspoon chopped dill
- salt and pepper
- sprinkle the crepes with sugar
- 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 to batter to rest for about 20 minutes. Whisk the batter with the hand before making the pancakes and do that a few times in between as well.
- Heat a pancake 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 for about 2 or 3 minutes or until slightly browned.
- 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.
- 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.
- To make the filling mix all the filling ingredients until smooth. Spread a little bit of the filling on each pancake, roll them and eat warm. Alternatively, you can sprinkle them with a little sugar instead of the savory filling.
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