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Masala beetroot crêpes with spiced mushrooms

Masala beetroot crêpes with spiced mushrooms


Savoury pancakes to liven up lunch

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1180kj 281kcal
  • Fat
    Low 16%
  • Saturates
    Low 10%
  • Sugar
    Low 16%
  • Salt
    Low 16%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 90g cooked beetroot
  • 140ml Co-op semi-skimmed milk
  • 65g Co-op plain flour
  • 1 Co-op British egg
  • 1 tsp garam masala
  • 1 1/2 tbsp sunflower oil
  • 2 red onions, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 tsp cumin
  • 1/4 tsp chilli flakes
  • 600g Co-op chestnut mushrooms, sliced
  • 200g Co-op British baby spinach
  • 4 tbsp Co-op 0% fat Greek style natural yogurt
  • 20g flaked almonds, toasted


  1. Put the beetroot in a food processor with about a third of the milk and blend to a purée
  2. Put in a bowl with the rest of the milk, the flour, egg and garam masala
  3. Whisk until you have a runny batter
  4. Set aside for 20 mins
  5. Meanwhile, heat 1 tbsp of the oil in a pan and cook the onion for 5-6 mins
  6. Add the garlic, cumin and chilli, then cook for 2 mins more
  7. Stir in the mushrooms with a splash of water and cook for another 6-8 mins, then add the spinach, cover and let wilt
  8. Season and keep warm
  9. Heat the remaining oil in a large frying pan
  10. Add a ladleful of the batter and swirl around
  11. Cook for 1-2 mins, until the surface is dry, then flip and cook for 30 seconds
  12. Transfer to a plate and repeat with the remaining batter until you have 4 crêpes
  13. Fill each one with the mushroom and spinach mixture and 1 tbsp of the natural yogurt
  14. Close the edges over the middle and scatter with the almonds to serve

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