Beetroot Crêpes with Cream Cheese & Basil

Beetroot Crepes
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Vibrant colours, simple ingredients and delicious favour combination – our Beetroot Crêpes have it all! This time we opted to fill our bright pink crepes with simple cream cheese and basil filling, but the filling can be as elaborate or as simple as you wish. Have a look below for suggestions! Serve these beauties warm for a lovely lunch, or chill in the fridge and take to work as a snack the next day!

Not sure why, but we hardly ever make crepes here. But if we do, they are always savoury crepes that we have for a weekend lunch. When we are feeling a bit adventurous (or when we have some leftover cooked beetroot) we always make our vibrant pink beetroot crepes and fill them will various different fillings. Some of our favourites are:

  • Smoked Salmon, Spinach & Cream Cheese
  • Beetroot, Whipped Feta and Tarragon
  • Orange and Honey Ricotta

Today we are sharing one of our simplest recipes. Our Beetroot Crêpes filled with simple cream cheese and basil filling. If you like a bit of a kick, add a teaspoon of horseradish to your filling too (Seb says it’s wonderful! Unfortunately, horseradish is one of a few things I don’t enjoy). You can also substitute basil for other fresh herbs that you have. I personally love tarragon, but these work great with dill and lemon zest, or some parsley and a pinch of nutmeg or simply chive.

Beetroot Crêpes

How to Make Beetroot Crêpes with Cream Cheese & Basil?

Pat the cooked beetroot dry, chop into rough pieces and place in a food processor (we love Kenwood) to blitz into a puree. Alternatively, grate the beetroot on the zesting side of a box grater (the star-shaped spike side).

In a large bowl, add the eggs, half of the milk, flour, beetroot puree and a pinch of salt. Using a whisk or an electric mixer, beat until you have a smooth batter. Add the rest of the milk and beat again. Leave the batter at room temperature for approx. 20 minutes. Then whisk again for a few moments.

Brush a frying pan with oil and heat on medium. Pour a ladle in a pan and swirl it for the batter to coat all the surface.

If you wish to serve the crepes warm, keep them in the oven covered in foil preheated to 100°C. You can stack the crepes. Carry on until you have no batter left.

To make the filling, mix all the ingredients together in a bowl, season with salt and pepper.

Spread the filling on each crepe, roll the crepes and cut in half or quarters on the diagonal. You can serve these warm or cold.


If you like beetroot as much as we do, have a look at our recipes below:

Beetroot Crepes

Beetroot Crêpes with Cream Cheese & Basil

Vibrant colours, simple ingredients and delicious favour combination – our Beetroot Crêpes have it all! This time we opted to fill our bright pink crepes with simple cream cheese and basil filling, but the filling can be as elaborate or as simple as you wish. Have a look below for suggestions! Serve these beauties warm for a lovely lunch, or chill in the fridge and take to work as a snack the next day!
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Lunch, Snack
Cuisine French
Servings 2 portions (approx. 5 crepes)
Calories 384 kcal

Ingredients
 
 

  • 1 cooked beetroot
  • 1 eggs large
  • 160 ml milk
  • 60 g plain flour
  • 1 tbsp vegetable oil

For the Filling:

  • 100 g cream cheese
  • 30 g sour creme or creme fraiche
  • 10 g fresh basil leaves finely chopped, some left for decoration
  • tsp creamed horseradish optional

Instructions
 

  • Pat the cooked beetroot dry, chop into rough pieces and place in a food processor to blitz into a puree. Alternatively, grate the beetroot on the zesting side of a box grater (the star-shaped spike side).
  • In a large bowl, add the eggs, 1/2 of the milk, flour, beetroot puree and a pinch of salt. Using a whisk or an electric whisk, beat until you have a smooth batter. Add the rest of the milk and beat again. Leave the batter at room temperature for approx. 20 minutes. Then whisk again for a few moment.
  • Brush a frying pan with oil and heat on medium. Pour a ladle in a pan and swirl it for the batter to coat all the surface.
  • If you wish to serve the crepes warm, keep them in the oven preheated to 50°C. You can stack the crepes (to make sure they don't stick together, use a small sheet of baking parchment in between). Carry on until you have no batter left.
  • To make the filling, mix all the ingredients together in a bowl, season with salt and pepper.
  • Spread the filling on each crepe, roll the crepes and cut in half or quarters on the diagonal. You can serve these warm or cold.

Nutrition

Calories: 384kcalCarbohydrates: 36gProtein: 14gFat: 21gSaturated Fat: 13gTrans Fat: 1gCholesterol: 121mgSodium: 357mgPotassium: 481mgFiber: 2gSugar: 11gVitamin A: 922IUVitamin C: 4mgCalcium: 224mgIron: 2mg
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