From garden to table: beetroot crepes

Enjoy the supreme pinkness of these delicious crepes!

Ingredients (makes 4 crepes)

For the crepes

  • 1 large raw beetroot
  • 1 cup split-pea flour (or any of choice, as long as finely ground)
  • 1/4 cup coconut, almond or soy milk
  • 2 tbsp coconut oil, plus 1 tbsp for cooking
  • A pinch of salt

For the filling

  • 1 zucchini
  • 1 red onion
  • 1/2 yellow pepper
  • A dash of curry, yellow mustard and nutmeg
  • 1 tbsp EVOO
  • A pinch of salt
  • 2 tbsp cashew cheese

Prep time

  • 10 minutes

Cooking time

  • 20 minutes

Total time (prepping + cooking)

  • 30 minutes


  • Wash veggies and chop thick.
  • Saute’ with EVOO, salt and spices on medium heat for 5 minutes. Once done, set aside.
  • Peel the raw beetroot under cold running water.
  • In a regular blender, blend beet on high speed for 2 minutes.
  • Add rest of ingredients and blend on high for 2/3 minutes, until mixture is smooth.
  • Heat coconut oil (1 tbsp) in a large frying pan on a low fire.
  • Transfer the hot pink batter to the frying pan with a 1 cup measuring cup, and fry on a low fire for 3 minutes.
  • Flip the crepe to uncooked side and fry for 3 minutes.
  • Once cooked, spread cashew cheese on one side of the crepe, fill a half moon of it with sautéed veggies and flip closed.
  • Repeat with remaining crepes and serve warm.

Of special notice

  • Make sure you use only raw beets; prepackaged cooked ones will give your raw batter a dark brown hue, rather than the gorgeous hot pink below.

Michelle Calcatelli

Michelle Calcatelli

Hi there! My name is Michelle. I'm an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here - with your help - where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.

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