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pink beetroot crepes with sweet or savory filling rolled on a plate with basil leaves.
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4.72 from 7 votes

Beetroot Crepes

These pink crepes or beetroot crepes with a savory or sweet filling are a nice idea for your Valentine's day breakfast or brunch.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Vegetarian Recipes
Cuisine: American, German
Servings: 14 crepes
Calories: 158kcal
Author: Adina

Equipment

  • Non-stick frying pan or crepe pan

Ingredients

Crepes:

  • 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

Savory filling:

  • 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

Sweet fillings:

  • granulated sugar
  • jam of choice
  • Nutella Note 3

Instructions

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.

Cook crepes

  • 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.

Filling

  • 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.

Notes

  1. 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.
  2. Dill: Use fresh or frozen chopped dill, NOT dried dill.
  3. See the blog post for more filling ideas.
  4. 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.

Nutrition

Serving: 1crepes with savory filling | Calories: 158kcal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 114mg | Fiber: 1g | Sugar: 1g