How to Make Beetroot Crêpe Roses: A Creative Brunch Idea
If you’ve been looking for a way to impress your family or guests with your cooking skills, we’ve got a recipe that looks stunning and tastes even better! Beetroot crêpe roses are a beautiful twist on traditional crêpes, with their vibrant pink color and limitless filling options. Whether you’re crafting a picture-perfect brunch spread for Instagram or treating yourself to something unique, this recipe lets you play with food in the most artistic way possible.
This beginner-friendly guide will show you how to make beetroot crêpe roses step by step. Along the way, we’ll cover tips for customization, the benefits of using fresh beetroot, and how to achieve wow-worthy presentation.
Why Use Beetroot in Your Crêpes?
Beetroot is the ultimate kitchen multitasker. It’s loved not only for its earthy sweetness but also for its stunning natural pigment. Here are a few reasons why using beetroot in your crêpes is a win for both your taste buds and presentation skills:
- Natural Food Coloring: The deep magenta hue of beetroot gives your crêpes a gorgeous pink tone without any artificial additives.
- Nutritional Boost: Beets are loaded with fiber, antioxidants, and essential vitamins like C and B6.
- Versatile Flavor: The subtle sweetness of beetroot pairs beautifully with both savory and sweet combinations.
Beetroot Rose Crêpes
Ingredients
The Beetroot Reduction
- 3 fresh beets peeled and chopped
- 2 cups water
The Crêpe Batter
- 1 1/2 cup milk
- 1 cup flour
- 1 tbsp sugar
- A splash of vanilla
- 2 tbsp melted butter
- 3 tbsp beetroot reduction
Instructions
The Beetroot Reduction
- Peel and boil the beets in water until tender, then keep boiling until only a few spoonfuls of that deep ruby liquid remain at the bottom of the pot. That’s your natural food coloring. Save the beets for lunch, a salad, or however you like. We're here for the color today.
- Pro tip: Make this in advance and store it in the fridge for up to two days
The Crêpe Batter
- In a bowl, whisk together all the ingredients until smooth and lump-free. The batter should be thin enough to swirl in the pan, but not watery.
- Lightly grease a nonstick pan and heat it on medium.
- Pour in just enough batter to coat the bottom, swirling to spread it thinly. Cook for about a minute, then flip and cook the other side for another 30 seconds or so.
- Repeat with the rest of the batter, stacking your crepes on a plate to cool slightly.
- They’re soft, bendy, and a little bit blushing. And now comes the fun part.
The Rose Twist
- Once your crepes have cooled, roll them gently into loose rose shapes. You can fold them into thirds lengthwise first for a tighter roll or keep them wide and relaxed. There’s no “right” way, if it looks like a flower and makes you smile, you’ve done it right.
Customization Ideas
One of the best things about this recipe is how easy it is to customize. Here are a few ideas to suit your tastes:
Sweet Options:
- Fill the core of each rose with whipped cream and fresh berries, then drizzle with honey or chocolate sauce.
- Add layers of mascarpone and raspberry jam between your “petals” for a tangy-sweet bite.
Savory Options:
- Spread herbed cream cheese inside the crêpes before rolling, and top with a sprinkle of chopped chives.
- Pair the rose with smoked salmon and arugula for an elegant brunch dish.
Dietary Tweaks:
- Make it gluten-free by substituting all-purpose flour with a gluten-free blend.
- Go vegan by using plant-based milk, replacing the eggs with a flax egg (1 tablespoon flax meal + 3 tablespoons water), and using vegan butter.
Presentation Tips
You’ve put in the effort, so make sure your beetroot crêpe roses look as extraordinary as they taste.
- Plating: Arrange your roses in a circular pattern on a large platter, adding a few edible flowers or fresh herbs for extra pizzazz.
- Garnishes: Dust the roses with powdered sugar for sweet versions or drizzle balsamic glaze for savory ones.
- Serve with sides: Complement the dish with sides like a fresh green salad, mimosas, or a selection of teas for a well-rounded presentation.
The Joy of Brunch Creativity
Making beetroot crêpe roses isn’t just about the final dish. It’s about the process, the tactile joy of shaping edible art, and seeing the delight on your guests’ faces when you serve something so unique. These crêpes elevate the everyday meal into something special, adding vibrant color and flavor to any brunch menu.
Whether you’re an experienced cook or a total beginner, this recipe is a great way to experiment with natural food coloring recipes and step up your brunch game.
Make them for brunch, for Valentine’s Day, for a birthday breakfast in bed or just because your morning needed a soft pink bloom on the plate.
Let me know if you give them a try and if you end up making a whole bouquet.
