Beetroot Crepes 

These beautifully pink crepes can be served with whatever you have on hand such as pesto, hummus, salads, stews, curries, eggs, fresh herbs etc.. Made using a few simple ingredients these savoury crepes make the perfect addition to just about any menu…breakfast, brunch, lunch, or dinner!


  • No egg? Use flaxseed instead. Combine 1 tbsp flaxseed with 1 tbsp water and set aside for 10 minutes before using. 
  • Vegan? Use milk and yoghurt alternatives. 

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 3


3 Beetroot

180 g Plain flour

20 g Wholemeal flour

9 tbsp Milk of choice

5 tbsp Greek yoghurt

1 Egg

5 tbsp Cold water

Olive oil (for cooking)


  1. Wash the beetroots under cold water to remove any dirt from the skin. Add them to a small saucepan and cover with water. Simmer with a lid on for 15-20 minutes, or until the beetroots are really tender. 
  2. Place the cooked beetroots in a blender with a splash of water and blend until smooth. This is your beetroot puree. 
  3. In a large mixing bowl, whisk together 6 tbsp of beetroot puree, milk of choice, yoghurt, egg and water.
  4. Add the flours and stir until well combined. 
  5. Grease a frying pan with oil and pour some of the crepe batter into it. Cook the pancake over a low heat for 2 minutes and flip. Continue cooking for another 1 minute. The recipe makes 6 crepes which can be filled with either sweet or savoury.
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How to store

Store in an airtight container in the fridge, for up to 3 days or in the freezer for up to 2 months. 

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