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Red Beet Crepes

Red Beet Crepe horizontal

Mix a basic ricotta filling with colorful, flavorful beets and turn your blintzes into a meal.

After you prepare a batch of your favorite crepes or our Basic Crepe Batter, make the Red Beet filling. Before serving, follow this folding technique.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Herb Ricotta

  • 1 cup whole-milk ricotta
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped flat-leaf parsley
  • 1 teaspoon chopped thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Lemon zest, for garnish

Red Beet Filling

  • 4 medium-sized red beets
  • 4 teaspoons extra virgin olive oil
  • 4 fresh thyme sprigs
  • ¼ cup Herb Ricotta
  • ¼ cup goat cheese
  • ¼ cup hazelnuts
  • Kosher salt and pepper to taste
  • Garnish: chopped hazelnuts
  • 12 crepes


Herb Ricotta:

1. Mix ricotta, chives, parsley, thyme, salt, pepper, evoo, and lemon juice together in
mixing bowl.

Red Beet Filling:

1. Preheat oven to 400°F. Rub each beet with evoo and season with salt and pepper.

2. Wrap each beet individually in aluminum foil with one thyme sprig and roast at 400°F for 1 hour (or until fork tender).

3. Once beets are cool enough to handle, peel and dice. Puree beets in food processor with ricotta and goat cheese.

4. Spread mixture in crepe and fold. This crepe can be garnished with chopped hazelnuts.

Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.

Shavuot 2016 cover s.jpg