If you know me at all you know my love for crepes, both sweet and savory! These are savory beet root crepes that have the most gorgeous color. The filling is a delicious creamy mushroom and topped with an arugula walnut pesto. This recipe is INSANE, trust me! The flavors work beautifully with each other with the perfect amount of creaminess. This recipe can be made Vegan. The crepes are a perfect meal and look so fancy but is so simple to make.

For a detailed video on how to make creeps check this video here as well as the recipe for Spinach vegetable Crepes.

Happy Cooking!

Servings:  10-12 crepes

Prep Time: 20 mins

Cooking Time: 45 mins

Total Time: 1 hour

Ingredients: 

Beet root Crepes:

• 1 1/4 cup beetroot purée

• 3/4th cup almond milk

• 1/3-1/2 cup water

• 5 tbsp oil

• 1/2 tsp salt

• 1/4 tsp garlic powder- optional

• 1 2/3 cup flour - can use half flour and half whole wheat flour

• 1/4 tsp Black pepper

Creamy mushroom Filling:

• 1 tbsp olive oil

• 3-5 cloves of garlic 

• 12-15oz mushroom 

• 4-5 tbsp white sauce (vegan)

• 1 tsp Chili flakes as per taste

• 1 tsp Mixed dried herbs 

• 1/2 tsp salt if needed 
  

Arugula Walnut Pesto:

• 2 cups arugula 

• 1/4 cups walnuts 

• 2-3 Serrano /green chili

• 2 garlic cloves

• A pinch of Salt 

• 3 tbsp extra virgin olive oil

• 3 tbsp water 

Directions: 

1. For making crepes: In a bowl add beetroot puree, milk, oil and whisk together. Addflour, salt, black pepper and garlic powder and whisk it together.

2. The consistency should be thinner than pancake batter, more like a buttermilk. Add 1-3 tbsp of water if needed to get it to the right consistency.

3. Cover it and let it rest for 30 mins.

4. For making arugula pesto: In a blender add arugula, walnuts, serrano, garlic, olive oil, salt and water. Blend till smooth.

5. For making mushroom filling (check notes if you don’t like mushrooms): In a pan on medium heat, add olive oil.

6. Add chopped garlic and cook it for 3-4 mins.

7. Add sliced mushrooms and cook it till its cooked through.

8. Add white sauce/alfredo with salt, chili flakes and mixed herbs and mix.

9. Filling is ready.

10. To make the crepes you can use any of these 3 methods. For each, you will need to keep the pan on a low- medium flame. Keep it greased with little butter and makes sure it is warm and starting to sizzle. Pour about 1/4 cup of batter on to the pan and spread it out. Make sure to work fast so that you can spread it out easily. Once you pour the batter and spread it out, let it cook for 2-3 mins till the bottom side is cooked and starts browning slightly. Flip it over using a spatula and your hand and let the other side cook for 1-2 mins. Flip it over and the crepe is ready. Make sure the bottom side is cooked before flipping so that you do not have raw batter or that it breaks.(sometimes the first crepe doesn’t come out perfect)

    1. Rotate the pan circularly using its handle. This is easy (easiest to flip) but gives a thicker crepe

    2. Pour the batter and using a laddle or a cup spread it out in a circular motion- like you would to make a dosa. This is easy but gives an uneven crepe but you can spread it out thin.

    3. Use a crepe spreader and rotate it circularly till all the batter is spread out. Make sure you do not lift it in between and only when its all spread out and starts cooking. It is not as easy as the other methods because it can 2-3 tries to get used to the circular motion without lifting but gives the thinnest crepes.

11. Make sure crepes are warm and serve it filled with mushrooms and topped with pesto. Garnish with cheese and chilli flakes.

Notes/Tips:

• To make beet root purée I puréed 1 1/2 -1/3 cup beetroot with 1/4 cup water

• You can make the filling and pesto and keep from before.

• Make sure the batter consistency is correct. It should be thinner than pancake/dosa batter and more like a buttermilk consistency which can pour easily.

• You can even add paneer or tofu or chicken to the filling.

• This pesto works great on toast as well.

• While making the crepes- please see the video to to get a clearer idea of how to spread & make them.

• You can use corn and scallions instead of mushrooms.