Beetroot Spelt Crepes with Horseradish Labneh

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© 2021 |

© 2021 |

This beautiful vegetarian pancake recipe is easy but indulgent and very delicious made with beet juice and spelt, then filled with a horseradish labneh, rolled and served with some leafy greens and pomegranate seeds. They make a perfectly light and yummy lunch. You won't be disappointed. If you're not sure if horseradish is your thing, start with just a tablespoon. Add in some chopped fresh herbs if desired.

  • 250 g Labneh or cream cheese
  • 2-3 tbsp Horseradish cream
  • 1/2 tbsp Lemon juice
  • Salt and pepper to taste
  • 100 g White spelt flour
  • 125 ml Beetroot juice
  • 125 ml Wholemilk
  • 2 Eggs, medium
  • 1 tbsp Coconut oil
  • Fresh leafy greens and pomegranate seeds, to serve
  1. Mix labneh, horseradish cream, and lemon juice in a medium bowl. Season with salt and lots of pepper. It can be made a couple of days ahead. Cover and chill.
  2. Sift the spelt flour into a mixing bowl. Whisk together the beet juice, milk and egg in a jug until combined. Gradually add egg mixture to the flour in the bowl, whisking until smooth and combined. Cover. Set aside for 30 minutes.
  3. Spray a 22-cm non-stick frying pan with coconut oil. Pour 1/5 of the batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 5 crepes.
  4. Spread 2 tablespoons of horseradish labneh evenly onto the crepe. Roll up firmly to enclose the filling. Serve immediately with leafy greens and pomegranate seeds.

© 2021 |

© 2021 |


Ann Low 6/6/21 09:01

Pretty and delicious crepes! Very healthy too.

Brian 6/6/21 14:54

Those look great and I'll bet the flavors are so good together!

Liz That Skinny Chick Can Bake 6/6/21 14:55

Wow, so gorgeous, Angie! I am a huge fan of beets and appreciate the gorgeous color they give to so many recipes!!! What a tasty recipe.

Tom 6/6/21 15:09

...a colorful dish!

DEZMOND 6/6/21 15:11

I'd eat this one for sure, love me beets in anything! I've seen a recipe for crepes made just by blending soaked red lentils and water and nothing else and I must try those as well as I basically live on red lentils.

Martha 6/6/21 16:24

These make such a pretty presentation and I'm sure they are delicious too!

[Reply] 6/6/21 20:16

This is another culinary lesson for me Angie! I would love to tour your pantry! Beautiful and healthy...

Roz | La Bella Vita Cucina 6/6/21 21:54

Oh my goodness, how I simply adore recipes with my favorite....beets. I can only imagine how delectable these crepes are! When will you be appearing on the national cooking tv shows, Angie???? You'd win in any category, hands down!

J.P. Alexander 7/6/21 02:44

Nunca he hecho de esa forma las crepas, de ley lo hago. Gracias por la receta, te deseo una genial semana

Jeff the Chef 7/6/21 02:52

My husband is Lebanese, so we're both big fans of Labneh. And beets! So this is for us!

foodtravelandwine 7/6/21 03:09

What a great combination!!....I used to make them with dry beetroot....I have to make them again!!.......Abrazotes, Marcela

bread&salt 7/6/21 04:22

Woow very colirful. Looks delicious and very nutritious. I like it. We use beetroot and beetroot juice alot.

Margaret D 7/6/21 06:53

They look nice and we are a fan of beetroot.

speedy70 7/6/21 08:41

Splendida idea queste crepes rosse!!!

Nancy Chan 7/6/21 15:11

Look beautiful. I am sure it tastes great.

David 7/6/21 19:11

Angie, My wife would go for this as she loves beets. They aren't my thing and this is probably the healthy food that I should eat...but I don't see changing at this stage and age. Take Care, Big Daddy Dave

Evi Erlinda 7/6/21 23:05

The color is tempting!

savorthebest 8/6/21 01:18

Love the color on these crepes! That makes a fabulous presentation

Ben | Havocinthekitchen 8/6/21 02:07

I love savoury crepes, and this is definitely one of the most unique ideas! Loving the addition of horseradish, such an interesting addition.

Sherry's Pickings 8/6/21 09:36

hi angie
just wondering where you get beetroot juice from? did you whizz up your own? it's such a great taste isn't it? so earthy. Also just wondering about email subs? i see you use mailchimp? is that a recent thing? or have you alwasy used it? i will have to change as feedburner is going away; maybe will be good?

Angie's Recipes 8/6/21 09:49

@Sherry's Pickings Sherry, I bought it from ALDI.
I am still testing mailchimp. But from what I have heard, it's not bad. If you are going to use Follow.It, don't delete your Feed in Feedburner, just disable the email sub. A few fellow blogger mentioned that would advise you to delete the Feed. Don't do it or people who don't use email sub. (I usually read the updates from Feedly, some from Bloglovin.) wouldn't be able to get any update from you.

Julie 8/6/21 15:16

What a beutiful presentation, Angie..beautiful pancakes, healthy as well.

Eva Taylor 9/6/21 13:42

Spectacular colour Angie, just love it. Great idea to use beet juice, such a vibrant colour.

SavoringTime in the Kitchen 9/6/21 17:23

Your crepes are beautiful, Angie! This does sound like the perfect summer lunch. We love horseradish and I always add a heaping tablespoon to cocktail sauce when we have peel and eat shrimps.

claire 9/6/21 22:24

Sadly I have allergy for beetroots, but I love Spelt and I appreciate the colour beetroot is giving to it :-)

Raymund 10/6/21 01:03

Thats one vibrant crepe, love the idea

Evi @ greenevi 10/6/21 12:33

Love love love the color of these crepes!!

2pots2cook 10/6/21 12:35

So glad I've checked; my comment did not pass through and I must express my admiration once again: so wise way to use that sweetness of beetroots ....


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