These pink crepes or beetroot crepes with a savory or sweet filling are an excellent idea for your Valentine's Day breakfast or brunch.
Here's another idea for a romantic breakfast on Valentine's Day. I served these pink crepes with a savory filling, but my kids actually liked them more sprinkled with sugar and then rolled. So, if you prefer sweet crepes while your better half prefers them savory, these beet crepes are the solution. Fill them with whatever you like and enjoy.
It took me quite a few tries to get this recipe to work; the first time, the supposedly pink crepes turned out brown, and the second time, they kept tearing when I tried to flip them.
I added more eggs to the mixture the third time and finally got the desired result. Delicious beet crepes quickly cooked and easily flipped.
For more brightly colored crepes, check out our Green Wild Garlic Crepes.
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Ingredients for the crepes
- Beetroot: One small, cooked beet. They are sold vacuum-packed in small bags. Don’t use raw beets or pickled beets from a jar for this recipe.
- If you only have fresh beets, you can boil them until soft, peel them and use them for making crepes.
- Eggs: Three large eggs.
- Milk: Whole milk or semi-skimmed (1.5 – 1.8 % fat) milk are both okay. Don’t use wholly skimmed milk.
- All-purpose flour, a pinch of fine sea salt, and vegetable oil for frying the crepes.
Ingredients for the filling
You can fill the pink crepes with a savory or with a sweet filling.
- Savory filling: Cream cheese, crème fraiche or sour cream, creamed horseradish, and chopped dill (fresh or frozen, not dried dill).
- Horseradish: Only use it if you are sure you like it; I know many people who don't. I like it a lot and find it a perfect match for beetroot generally; I always use it when making a regular beetroot salad, for instance. However, if you don't like it, feel free to leave it out.
- Sweet filling: You can fill the pink beet crepes with a sprinkle of granulated sugar, with the jam of your choice, Nutella, or whatever else you like to stuff your crepes with.
Filling variations for the crepes
- Cream cheese, smoked salmon, and dill
- Cream cheese, baby spinach, and feta
- Ham or prosciutto and grated cheese
- Cooked mushrooms mixed with a bit of cream cheese
- Quark or cream cheese mixed with vanilla extract, sugar, honey, or maple syrup
- Stewed Rhubarb and Apples, Stewed Plums, Canned Rhubarb, Simple Apricot Jam, Blueberry Sauce, Rhubarb and Orange Jam, Red Currant Jam, Apricot Sauce, etc.
How to make pink crepes with beetroot?
- Food processor or immersion blender: Blend eggs, salt, half of the milk, flour, and chopped beetroot in the food processor until smooth. Add the rest of the milk and mix well.
- Without a food processor: Grate the beetroot very finely on the zesting side of a box grater and whisk everything together by hand.
- Leave to batter to rest for about 20 minutes. Whisk the batter with a hand whisk before starting to fry the batter, and do that a few times in between as well.
- First side: Heat a crepe pan or regular non-stick frying pan and brush it with a bit of oil. Add one ladle of batter, and swirl the pan to cover the bottom with the batter completely. Cook the underside for about 2 minutes or until lightly browned.
- Second side: Loosen the edges of the pink crepe and then flip the crepe using a rubber spatula. Fry the other side for less than a minute. Next, slide the crepes onto a large plate and continue with the remaining batter, lightly brushing the pan with oil before each new beetroot crepe.
- Mix all the ingredients for the savory filling.
- If you fill the pink crepes with something sweet, you only have to smear them with the chosen filling and then roll them.
- Fill the crepes, roll them, and serve them warm.
- The underside of the beet crepes will have a darker color because I tend to bake the first side a tick longer. After flipping the crepe, I leave it in the frying pan 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.
- Keep the crepes warm in the preheated oven at about 170°F/ 75°C. Stack them on a baking tray lined with baking paper and place pieces of baking paper between the crepes as well.
Filled beetroot crepes can be refrigerated for one day in an airtight container. It’s preferable not to reheat them if they are already filled.
Store unfilled crepes for 2-3 days. Stack them and wrap them well in plastic wrap. If you leave them unwrapped, they will become dry, especially around the edges.
You can freeze the unfilled pink crepes between layers of wax or parchment paper in an airtight container for about one month. Defrost thoroughly before trying to separate them. Otherwise, they will tear.
More crepes and pancakes
- Non-stick frying pan or crepe pan
- 3 eggs large
- 1 pinch fine sea salt
- 2 cups milk 500 ml/ 17 fl.oz
- 1 ¼ cup all-purpose flour 150 g/ 5.5 oz
- 1 cooked beetroot 130 g/ 4.5 oz Note 1
- 2-3 tablespoons vegetable oil
- ⅔ cup cream cheese 150 g/ 5.5 oz
- ¼ cup crème fraiche or sour cream, 60 g/ 2 oz
- 1 teaspoon creamed horseradish optional
- 1 tablespoon chopped dill Note 2
- fine sea salt or Kosher and ground black pepper
- granulated sugar
- jam of choice
- Nutella Note 3
Make crepe batter
- Batter: Place 3 eggs, a pinch of salt, half of the milk (1 cup/ 250 ml), flour (1 ¼ cup/ 150 g), and chopped beetroot (130 g/ 4.5 oz) in the food processor and puree until smooth. Add the rest of the milk (1 cup/ 250 ml) and mix well. Alternatively, use an immersion blender.By hand: Grate the beetroot very finely on the zesting side of the box grater, and whisk everything together by hand.
- Rest the batter for about 20 minutes. Then, stir it again with a whisk or a wooden spoon before frying the crepes, and do that a few times in between.
- Fry crepes: Heat the pan and brush it with a bit of oil. Add one ladle of batter to the pan, and swirl the pan to cover the bottom with the batter completely. Cook the underside for about 2 minutes or until slightly browned (Note 4).
- Flip: Loosen the edges of the crepe and then flip the crepe with a rubber spatula. Cook the second side for less than a minute. Slide the crepes onto a large plate and continue with the remaining batter, lightly brushing the pan with oil before each new crepe.
- Keep the crepes warm in the preheated oven at about 170°F/ 75°C. Stack them on a baking tray lined with parchment paper and place pieces of wax or parchment paper between the crepes as well.
- Mix ⅔ cup (150 g/ 5.5 oz) with ¼ cup crème fraiche or sour cream (60 g/ 2 oz), 1 teaspoon creamed horseradish, and 1 tablespoon dill until smooth.
- Fill crepes: Spread a little bit of the filling on each crepe, roll them, and serve them warm.
- Sweet filling: Alternatively, fill them with something sweet: granulated sugar, jam or jelly, Nutella, etc. See the blog post for more filling ideas.
- Beets: They are sold vacuum-packed in small bags. Don’t use raw beets or pickled beets from a jar for this recipe. If you only have fresh beets, you can boil them until soft, peel them and use them for making crepes.
- Dill: Use fresh or frozen chopped dill, NOT dried dill.
- See the blog post for more filling ideas.
- 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 leave it in the frying pan 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.