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Thanks to the viewer who contributed this recipe!

This recipe is a fun way to add some colour and nutrients to a breakfast classic. Beetroots are a great vegetable and using them in this crepe recipe is a sneaky way to introduce some extra health benefits in a fun way! Plus the beautiful red/pink colour is great to suit different theme (Canada Day, Valentine's Day, Mother's Day, etc). The best thing about this recipe is that you can use it for different meals, like breakfast, lunch, dinner, or even dessert... Just change up the crepe toppings and it can be sweet or savoury!

Colourful Beetroot Crepes
Classic Option:
 • 4 beaten eggs
 • 1 cup all-purpose flour
 • 1 1/2 cups dairy milk
 • 1 tbsp melted butter
 • 1 cooked beetroot (you can buy beetroots
   pre-cooked in most grocery stores)

Healthier Option:
 • 4 beaten eggs
 • 1 cup spelt flour
 • 1 1/2 cups almond milk (or other
   plant-based milk of choice)
 • 1 tbsp melted coconut oil
 • 1 cooked beetroot (you can buy beetroots
   pre-cooked in most grocery stores)

Sweet Topping Ideas:
 • Whipped Greek Yoghurt (whip some greek yoghurt together with a lemon-juiced and zested-and a tiny
   teaspoon of vanilla bean paste)
 • Chocolate Spread
 • Peanut Butter Marscapone
 • Cream Cheese Whipped Cream
 • Jam
 • Maple Syrup
 • Fresh Berries
 • Poached Peaches and Pears
 • Bananas
 • Seeds and Nuts
 • Chocolate Chips or Shavings

Savoury Topping Ideas:
 • Goat Cheese
 • Feta Cheese
 • Mozzarella Cheese
 • Ricotta Cheese
 • Tomatoes
 • Spinach
 • Mushrooms
 • Ham
 • Bacon
 • Seeds and Nuts
 1.  Add the eggs, milk, flour, and melted butter or oil to a blender and blend until well combined
 2.  Grate the cooked beetroot and add the gratings to the blender. Blend another minute until the beetroot is
     well combined (the mixture should be bright red/pink in colour and there shouldn't be any visible chunks
     of beet)
 3.  Transfer the crepe batter to a mixing bowl--straining once to remove any little clumps
 4.  Let the batter sit for about a half hour before making the crepes. (the batter will also keep in the
     fridge for 2 days)
 5.  When you are ready to cook the crepes, heat a little bit of oil or butter in a large frying pan
 6.  Give the batter a quick whisk before each crepe and then pour approximately 1/4 cup of the batter into
     the frying pan
 7.  Cook the crepe approximately 1-2 minutes on each side, until browned slightly.
 8.  Makes approximately 12 crepes


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