Celebrate this valentine or make any meal special with these healthy and delicious red velvet savory crepes Florentine (eggless) . Sounds fancy? It is fancy but really easy to prepare.
Red velvet – because they are red , soft and mouth melting crepes without using artificial colors .
Florentine – because it has spinach based filling which is Florence inspired.
Truly speaking I didn’t know what to name this delicious combo , if you have a better tittle to suggest , please let me know in the comment section.
The inspiration of today’s post is French , Italian and Indian cuisine.
The idea of making these crepes comes from French cuisine, the filling and drizzle is Italy inspired and the overall ingredients, health factor and execution in Indian inspired.
Crepes originates from France are made sweet and savory , with all purpose flour and eggs being one of the important ingredients. But I took the liberty to skip both of them .
In India we make crepes as well , dosa in South India , patishapta in Bengal , besan ka chilla in rajasthan to name a few . So making healthy version of crepes was not at all tricky.
I make these ones a lot, sometimes sweet , sometimes savory and with different types of fillings , but this is the first time I have used beetroot keeping up with the Valentine theme, and I am glad I did . You can skip it but don’t you think they look gorgeous.
You can add other purees like spinach, carrots, pumpkin too .
What are these healthy red velvet crepes made of –
A mix of healthy flours.
Beetroot for a beautiful red hue .
Buttermilk for a classic red velvet feel.
Lets talk about the filling
You can fill these crepes with filling of your choice , today I am sharing Florence inspired filling with loads of veggies and flavors.
I have finished it off with a flavorful creamy basil drizzle which makes these crepes all the more irresistible .
You can make these crepes 2 ways – in a 6″ or 8″ round non stick pan or on a non stick skillet / dosa pan. Please go through important notes below for further instructions.
Highlights
Eggless
healthy
gorgeous and perfect for any meal or occasion
Jain options mentioned
vegan options given
no artificial colors used
packed with flavors
customizable
Below is a step by step pictorial of the filling followed by the recipe, instructions and important notes. Hope you like it as much as we do.
red velvet savory crepes florentine (eggless)
Ingredients
- ¼ cup wheat/ multi grain flour
- ¼ cup oats flour *
- ½ cup besan / chickpea flour
- ¼ cup farine/ semolina/ rawa
- 3 tablespoon rice flour*
- 1 cup thick buttermilk ½ cup yogurt plus rest water
- ½ cup beetroot puree
- 1 tablespoon olive oil / veg oil
- Additional water for required batter like consistency .
- Salt to taste .
- Additional oil/ melted butter to brush the pan
Instructions
- Mix dry ingredients together. Add wet ingredients to dry ones and mix together adding sufficient water to get a dosa batter consistency.
- Let the batter sit for 15 minutes.
- Heat up a pan on low heat , scoop 3 tablespoon for 6"pan and ¼ cup batter for 8" pan in the center and swirl the pan to coat the base entirely and evenly . Cook the crepe on medium heat until top appears dry , say 1 minute. Loosen the sides of crepe carefully with spatula . Turn and cook on second side, about 20 seconds. Once cooked turn the crepe out onto a plate. Repeat with remaining batter, brushing pan with butter or oil .
- If making on a skillet/ dosa pan, spread it like a dosa , 6 “ wide.
Notes
For thinner crepes use the pan and not the skillet.
Use desired vegetable puree or completely skip it and add more liquid.
These crepes are soft without baking powder. Make one and if they aren’t soft add a pinch of baking powder.
Recipe for the filling below.
red velvet savory crepes florentine (eggless)
Ingredients
- 1 tablespoon cooking olive oil/ veg oil
- 1 zucchini diced
- ½ bell pepper/ capcicum diced
- ¼ cup sweet corn
- ¼ cup sliced olives
- Handful of broccoli florets
- 4 cups loosely packed spinach washed and roughly chopped
- 3-4 finely chopped garlic *
- 3 tablespoon cream cheese *
- ¼ cup freshly grated parmesan *
- Salt to taste
- ¼ teaspoon pepper
- 2 teaspoon dried Italian herbs mix *
- Creamy basil drizzle
- ¼ cup vegan mayonnaise/ spread *
- ¼ cup loosely packed fresh basil
- ¼ cup olive oil
- 2 teaspoon vinegar/ lemon juice
- Salt and pepper to taste
Instructions
- Heat up oil in a large pan. Sautee garlic for 10 seconds , bell peppers for 30 seconds, add broccoli florets, cook for 30 seconds , add in zucchini , add in spinach and let it wilt , say about 1 minute, throw in the olives and sweet corn , cook it for 10 seconds . Add in cream cheese , coat the mixture well . Add in salt , pepper , herbs and some parmesan cheese. Give the mixture a quick mix. Switch off the flame .
- For the drizzle
- Mix all ingredients in a blender and blend until smooth. You can add little more olive oil or water for adjusting the consistency. Taste test, done.
Notes
Use desired veggies.
Substitute cream cheese with white sauce / roux or some mayo .
Skip parmesan if not available , you can grate some amul cheese too
Use chilly flakes for some spice .
Substitute vegan spread with any mayonnaise or greek yogurt .
You can skip the drizzle or use some other drizzles too , links mentioned below .
Other drizzles/ dressings you might like
green goddess dressing – recipe link click here.
creamy cilantro mint dressing – recipe link click here.
Vegan substitutes
Substitute ½ cup coconut milk/ soy milk or almond milk plus 2 teaspoon of vinegar for 1 cup buttermilk
In the filling substitute the cream cheese for 3 tablespoon coconut cream, cashew cream or vegan cream cheese and skip parmesan cheese.
Assembling everything
Place prepared crêpe on the plate. Put some warm filling towards one side of the crêpe . Roll the crêpe to tuck in the filling and place it in serving dish. Drizzle some dressing on the top with a spoon or using a ziplock bag. Enjoy!
Remember to click pictures before digging in.
Possible problems
The crêpe is too thick –
solution – simply thin it down with liquid and try spreading thin layer on low heat.
Crepe not coming off the pan-
solution – grease pan well before pouring the batter and let it cook well on one side. Less flour used , batter too thin , just add some chickpea flour or all purpose flour to work it out.
other beetroot based recipes you might like –
beetroot chili
mix veggie with beetroot boost
Hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section and follow me on Pinterest .
Happy cooking!
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It’s yummmm 🙂
I tried it today and my husband just loved it.
Thank you for this recipe with us.
Isn’t it Neha.. we love this one too. Thank you for a lovely feedback!
These turned absolutely delicious. Better than deli food!
Glad to know that Tia!
Couldn’t wait till Valentines to try these. I am vegan and these were absolutely delicious. I skipped semolina and added all purpose flour. Thank you for a delish recipe.
So true Bianca, you don’t need an occasion to make these delicious crepes. Thank you for a lovely feedback.
How fun and pretty are these! I haven’t done much cooking with beet puree but I think it’s about time to start. Love the florentine idea with these.. They’d be great as a dessert crepe too!! Thanks for all the recipe tips.
Thanks for stopping by Deryn. Sure try them .. beets are soooo good!