Go Back
–+ servings
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 minutes
Cook Time 15 minutes
Total Time 25 minutes
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!