This pink crepe recipe is a plate of colour that’s perfect for spring. Pile your pancake high with nutritious and delicious plants for mouth-watering flavour and crunch. It’s a truly nourishing dish, made beautiful with the natural vibrancy of fresh beetroot.
A dish by Bettina Campolucci Bordi
"I’m excited to share this beetroot crêpe recipe - it’s a burst of colours and flavours!
Using the Stellar Crêpe Pan makes the cooking process a breeze, ensuring your crêpe turns out perfectly. With a vibrant purple pancake mixture made from fresh beetroot, flour, milk, and a touch of baking powder, you’ll create a visually stunning and delicious base.
Once cooked to perfection, you can customise your pink crêpe with a medley of fresh ingredients, including hummus, tenderstem broccoli, avocado, cherry tomatoes and spinach leaves (or any other ingredients you have to hand), all drizzled with olive oil and sprinkled with flavoured sea salt.
This savoury beetroot crêpe is not only a treat for the tastebuds but a feast for the eyes, perfect for any meal of the day. And I’m so pleased to be able to rely on the Stellar Crêpe Pan for its even heating and non-stick surface, making this dish a pleasure to cook!"
- Bettina
Discover more plant-based recipes from Bettina at Bettina’s Kitchen.
Ingredients:
For the crêpe:
- 1 small raw beetroot (60g), peeled & roughly chopped
- 100g plain white flour
- 200ml milk, plant or regular
- Large pinch of salt
- 1 tsp baking powder
- Olive oil, for frying
For the toppings:
- 2 tbsp hummus
- 90g tenderstem broccoli, blanched
- 1 spring onion, sliced
- 1 small avocado, sliced
- 1 baby cucumber, sliced
- 1 radish, sliced
- Handful of cherry tomatoes, sliced in half
- Handful of spinach leaves
- Drizzle of olive oil
- Pinch of flavoured sea salt, e.g. chilli, smoked
Method
- Add the beetroot, flour, milk, salt & baking powder to a food processor and blitz to combine, to form a bright purple pancake mixture.
- Heat the Stellar Crepe Pan over a medium heat with a small amount of olive oil, then pour in a thin layer of the crepe mixture. Heat for a couple of minutes until cooked underneath, then flip to cook on other side.
- When ready, place the pink crepe onto a serving plate, spread some hummus onto the crepe, then add the tenderstem broccoli, spring onion, cucumber, radish, cherry tomatoes and avocado. Drizzle with olive oil and top with spinach leaves and flavoured sea salt.
