Red beet crêpes

 Cooking 30 minutes
 Preparation 15 minutes
 14 servings


⅓ package (130g) of Florette cubed red beets, chopped
3 large eggs
1 pinch of salt
500 ml (2 cups) of milk
315 ml (1 ¼ cup) of all-purpose flour
30-45 ml (2-3 tbsp) of vegetable oil

Salty filling:
170 ml (⅔ cup) of cream cheese
65 ml (¼ cup) of fresh cream or sour cream
5 ml (1 tsp) of creamed horseradish (optional)
15 ml (1 tbsp.) of fresh dill, chopped
Salt and pepper

Sweet fillings:
Jam of your choice
Chocolate-hazelnut spread
Maple syrup


  1. Place 3 eggs, a pinch of salt, 1 cup milk, flour and chopped beetroot in the food processor and purée until smooth. Add the rest of the milk and mix well.
  2. Leave the dough to rest for about 20 minutes. Then stir again with a wooden spoon. Stir several times between each crêpes.
  3. Heat a skillet over medium-high heat and brush with a little oil. Add a ladle of batter to the pan and stir it to completely cover the bottom. Cook for about 2 minutes, turn it over and cook for 1 to 2 minutes.
  4. Keep pancakes warm.
  5. For the savory filling, combine all the ingredients.
  6. Top hot pancakes with savory mixture or sweet options.

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