Beet Crepes with Fresh Fruit and Beet Caramel Drizzle

September 27, 2021

This fun and versatile crepe recipe celebrates seasonal organic fruit and our fresh Local Roots Beets. The beets give these crepes a pop of pink and an earthy balance in contrast of bright fruit notes. We recommend drizzling the crepes in a beet caramel for a perfect final touch- this wonderful easy dessert or breakfast is on current rotation for us and we just can't stop!

Serves: 2



  1. Remove the beet tops, then wash and peel beets. Slice each beet into quarters, then add to a pot and cover with water. Boil for 30 minutes, or until tender. 
  2. Meanwhile, prepare your desired filling. Seasonal fruit is a lovely sweet choice, and you can also go the savory route with a whipped herbed goat cheese filling. 
  3. Move the cooked beets to a separate bowl, but save the cooking water in the pot. Puree the beets. 
  4. Add ½ cup sugar to the cooking water leftover from boiling the beets. Bring the pan to medium heat and boil until the consistency is syrupy and you begin to smell caramel. Be careful not to stir or burn the mixture. 
  5. In a medium bowl, whisk the beet puree, milk, eggs, melted butter, flour, sugar, and salt together until the batter is smooth and there are no lumps. 
  6. Heat a nonstick pan to medium. Grease the pan with a little bit of butter, then pour in ¼ cup of batter. 
  7. Swirl the batter around the pan until it coats the bottom of the pan in a thin, even layer. 
  8. Cook the crepe until the pale pink batter becomes a deeper magenta and you can lift the edge up. Flip and cook on the other side for one minute.
  9. Transfer the crepe to a plate and fold into fourths. 
  10. Repeat steps 4-7 until the batter is used up.
  11. When all of your crepes are ready, fill each triangular pocket with fruit. Plate with more fresh fruit (or a savory garnish) and drizzle with the beet caramel. Enjoy! 

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