Beetroot crêpes.

What can I say? I just like pretty colored food, so I decided to make some deep dark red crêpes for lunch. I served these beetroot crêpes with a savory filling, but you can stuff them with whatever you like and enjoy. You make them just like ordinary crêpes, except you replace half of the liquid with freshly squeezed beet juice. The color of the batter is just gorgeous! If you’d like for your crêpes to be more pink, just use less beet juice and more milk.

Ingredients (approx 6 crêpes):

  • 2 eggs
  • 125 g spelt flour
  • 150 ml oat milk
  • 125 ml beet juice (preferably freshly squeezed)
  • a pinch of salt
  • a pinch of black pepper


  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and the beet juice, stirring to combine. Add the salt and pepper and beat until smooth.
  • Heat a pancake pan and brush it with a little oil. Add a scoop of batter in the pan, swirl the pan to completely cover the bottom of the pan with batter. Cook the underside for about 2 minutes or until slightly browned.
  • Loosen the edges of the crêpe and then flip using a spatula. Bake the second side for less than a minute.
  • Slide the crêpes on a large plate and continue with the remaining batter lightly brushing the pan with oil in between.


Put a thin layer of horseradish spread in the middle of a pancake, add some smoked trout, some avocado and lots of green veggies (like cucumber, alfalfa, arugula….) and fold your pancake like a wrap.

Beetroot crepes