Vegan Beetroot Crepes

Vegan Beetroot Crepes

When an experimental recipe turns out so delicious and appealing to the eye it has to be shared. 

Adding color to food to make it more appetising is something that I learned from my mom. I remember my mom adding different colors to white rice, string hoppers to make them look pretty. She mostly used juice made of either beetroot, carrot, or spinach. 

So following her footsteps, I tried modifying my oats crepes recipe with beetroot juice. When creating recipes you rarely get lucky at the first go. There’s always something unexpected that happen for example the first time I tried combining beetroot juice with milk to make these crepes, it turned out pink. Clearly not the color i was hoping to achieve, taste wise it was definitely not a failure. 

Vegan Beetroot Crepes

Vegan Beetroot Crepes

I got my mom to do the taste test for this recipe, her feedback was that the taste of egg was little too prominent. 

So the second time around i opted to go with a vegan recipe and stayed away from milk and eggs but increased the ratio of the spices of the recipe which made up for the loss of egg and milk. 


  • 1/2 cup of ground oats or oats flour 
  • 3/4 cup of fresh beetroot juice 
  • 1/2 tsp of baking powder 
  • 1/4 tsp of ground cardamom 
  • 1/4 tsp of ground nutmeg 
  • 1/4 tsp of vanilla extract 
  • Salt to taste
Vegan Beetroot Crepes

Vegan Beetroot Crepes


01.To prepare the beetroot juice, Peel off a medium sized beetroot and dice it before adding it to the blender. Add 3/4 cup of water to help blending process and blend until smooth. Use a fine mesh strainer to remove any leftover bits. 

02. Add 1/2 cup of beetroot juice and rest of the ingredients into a blender and blend until creamy. The batter should be in pouring consistency (thinner than the consistency of pancakes batter).

03. Let the batter rest for few minutes to let the baking powder do its work. After few minutes you will notice that the batter has gotten thicker in consistency and that is because oats flour absorbs most of the moisture. Add the rest of the 1/3 cup of beetroot juice and mix the batter again. Using medium heat, heat up a nonstick pan. 

04. Apply some butter on the pan and pour 1/4 cup of batter, move the pan in a circular motion to spread the batter to make a round crepe. –

05. Cook for 1-2 mins till you have tiny air bubbles appearing on both sides. 

Now you can serve these with any filling you have at home. You can fill these with some banana and Nutella, strawberries and whipped cream or caramelized fruits. Here I’ve used grilled chicken, boiled corn, lettuce, tomatoes, sprinkled some black sesame seeds and scallions. 

Please let me know how this recipe turns out for you in the comments! You can also share your results with me on Instagram with the hashtag #thefoodsnapsrecipes. 

Cant wait to see your re-creations

Click to rate this post!
[Total: 2 Average: 5]