• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Somebody Feed Seb
  • Home
  • VEGANUARY
  • MAINS
    • MEAT & POULTRY
    • FISH & SEAFOOD
    • PASTA
    • RISOTTO
    • SALADS & BOWLS
    • SOUP
    • VEGETARIAN
    • VEGAN
    • BUDGET
  • SOURDOUGH
    • ACTIVE STARTER
    • DISCARD
  • DESSERTS & BAKES
    • CAKES & TORTES
    • TARTS & PIES
    • CHEESECAKE
    • COOKIES, BISCUITS, BARS
    • DESSERTS
    • SMALL BAKES
  • BREAKFAST
  • SIDE DISHES
menu icon
go to homepage
  • RECIPES
  • ABOUT ME
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT ME
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » SNACKS & BITES

    Pink Beet Crêpes with Cream Cheese & Basil Filling

    Published: April 26, 2021 · Updated: August 26, 2022 by Ieva · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Vibrant colours, simple ingredients and delicious favour combination – our Beetroot Crêpes have it all! This time we opted to fill our bright pink crêpes 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 them to work as a snack the next day!

    Take Me To:
    • Ingredients
    • Filling Variations For Beet Crêpes
    • How to Make Pink Crêpes with Cream Cheese Filling?
    • What To Serve Beet Crepes With?
    • Other Beetroot Recipes
    • Recipe Card

    As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

    Ingredients

    To make 5 pink crepes (that serve 2 for lunch), you will need.

    • 1 cooked beetroot: a medium beet will do just fine. It is more for the colour than it is for the flavour, so exact weight isn’t needed. Adjust the flour/milk quantities to arrive at the thin crepe batter.
    • 1 egg: large in the UK, extra-large in the US.
    • 160 ml milk: we used whole milk, but lower-fat options will work too.
    • 60 g plain flour: also known as all-purpose flour.
    • 1 tbsp vegetable oil: or other odourless oil. It ensures the crepes don’t stick to the pan surface.

    For the crepe filling, we used cream cheese, basil, sour cream and optional creamed horseradish. Read more about filling variations in the section below.

    Filling Variations For Beet Crêpes

    Not sure why, but we hardly ever make crêpes here. But if we do, they are always savoury crêpes that we have for a weekend lunch. When we feel a bit adventurous (or when we have some leftover cooked beetroot) we always make our vibrant pink beetroot crêpes and fill them with various 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 most straightforward recipes. Our Pink Beetroot Crêpes are stuffed 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 on a square white plate witrh a side of lettuce and beetroot salad.

    How to Make Pink Crêpes with Cream Cheese Filling?

    Pat the cooked beetroot dry, chop them into rough pieces and place them 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 into 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 100°C covered in foil. You can stack the crepes. Carry on until you have no batter left.

    grating beetroot on a metal grater.
    a stack of pink crepes with a small white bowl with cream cheese and basil filling next to it.

    To make the cream cheese filling for crepes, mix all the ingredients together in a bowl, and 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.

    two sides are folded into the middle of the crepe with cream cheese filling.
    second step of rolling the crepe, where the bottom half in folded into the middle.
    Fully assembled beetroot crepe on top of the pile of unwrapped crepes.

    What To Serve Beet Crepes With?

    If you are looking for a snack, these pink crepes are perfect to wrap in foil or clingfilm and eat on the go as is, but they also make a wonderful lunch. Serve them warm with a side of:

    • Raw Courgette Ribbon Salad with Honey & Earl Grey Dressing
    • Crispy Garlic Smashed Potatoes
    • Fried Tenderstem Broccoli with Garlic and Lemon (Garlic Broccolini)

    Other Beetroot Recipes

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

    • Beetroot & Goat’s Cheese Girasoli
    • Beetroot & Goats’ Cheese Burgers
    • Pink Summer Soup (Served Cold)

    Recipe Card

    Pink Beet Crepes on a black plate with a side salad nect to them.

    Pink Beet Crêpes with Cream Cheese & Basil Filling

    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    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 tablespoon vegetable oil

    For the Filling:

    • 100 g cream cheese
    • 30 g sour cream or creme fraiche
    • 10 g fresh basil leaves finely chopped, some left for decoration
    • 1½ teaspoon 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, ½ 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
    Keyword Beetr Crepes, Beetroot Crêpes, Beetroot Crêpes Recipe, Beetroot Crêpes UK, Beetroot Crêpes with Basil, Beetroot Crêpes with Cream Cheese, Beetroot pancakes, Pink Crepes, Savoury Beetroot Crêpes, Savoury Crepes, Savoury Crêpes Recipe, Thin Beetroot Crêpes, Thin Beetroot Pancakes
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

    More SNACKS & BITES

    • Caws Pobi | Welsh Rarebit Recipe
    • Gambas Pil Pil (Spanish Chilli Garlic Prawns)
    • Beetroot Falafel (Vegan)
    • Easy Canapés | Bite Size Party Food

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Ieva lookinf at Seb, both smiling.

    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

    More about me →

    Seasonal Recipes

    • Sourdough Hot Cross Buns
    • Torta Pasqualina: Italian Spinach Pie for Easter
    • Perfect Easter Roast: Apricot Stuffed Leg of Lamb
    • Slow Cooker Lamb Shoulder

    Trending Recipes

    • Irresistible No-Bake Biscoff Cheesecake (6 Ingredients)
    • Fried Tenderstem Broccoli with Garlic and Lemon (Garlic Broccolini)
    • Sticky Crispy Chicken Bao Buns
    • Homemade Chinese BBQ Sauce Recipe (Char Siu Sauce)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Somebody Feed Seb