Health & Fitness

Madeleine Shaw’s Beetroot Crepe Recipe

Try these healthy alternatives to traditional crepes



  • 250ml unsweetened almond milk
  • 160g spelt flour
  • 1 medium beetroot, grated
  • 1 egg
  • Pinch of sea salt
  • Coconut oil or butter, for cooking
  • 1 avocado, peeled and stoned
  • Juice of 1 lemon
  • 100g hummus
  • Seeds of 1 pomegranate
  • Handful of rocket


Combine the flour, beetroot, egg, almond milk and salt in a large bowl.

Heat 2 teaspoons of coconut oil in a small pan over a medium heat. Pour enough mixture into the pan to cover the base in a thin layer and then cook the crepe on each side for 3-4 minutes until golden and cooked through. Repeat with the remaining batter, adding oil as needed – this should make 4 crepes, depending on your pan size.

Mash the avocado with the lemon juice and salt. Spread a little avocado onto each crepe with a few dollops of hummus, a handful of pomegranate seeds and rocket. Roll up and enjoy!


Photo and recipe credit: Blue Diamond Almonds

Click here for more almond inspired recipes


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