Sweet red beet crêpes with vanilla cream and berries

Lena from „Mein leckeres Leben“ has conjured up a delicious recipe for Mother’s Day!

And this is how the crêpes succeed:


For the dough:

  • 200 g spelt flour
  • 300 ml beet juice
  • 2 organic eggs
  • 1 tablespoon raw cane sugar
  • 1 pinch of salt
  • butter for baking



  • 250 g whipped cream
  • 150 g creamy natural yogurt/Greek yogurt
  • 2 tablespoons powdered sugar
  • 1/3 bourbon vanilla, ground
  • 200 g each blueberries, raspberries or strawberries


  1. For the dough, mix the flour with the beet juice until smooth. Stir in eggs, sugar and salt until well blended. Heat a little butter in a frying pan and fry crêpes one by one over medium heat – add a small ladle of batter to the pan for each crêpe. Stack the baked crêpes and let them cool.
  2. For the cream, whip whipping cream until creamy and stiff. Stir in yogurt, sugar and vanilla.
  3. Spread each crêpe with 2 tablespoons of the cream and sprinkle with a few berries, fold the filled crêpes and serve.
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