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!
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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.
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.
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.
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:
Pink Beet Crêpes with Cream Cheese & Basil Filling
- 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
- 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.
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