Best with Private: Organic Beet Juice

Savory Beet Crepes w/ Hummus, Asparagus, & Kale

Prep Time: 10 minutes // Cook Time: 20 minutes (to cook all crepes) Servings: 3-4

What to do

  1. In a mixing bowl, whisk together chickpea flour, water and beet juice until no lumps remain. Add salt and melted butter and continue to whisk until well incorporated.
  2. Heat a large nonstick skillet to medium-low. For first crepe, coat pan with a bit of butter or oil (not necessary to repeat with each crepe).
  3. Using a ladle, add just enough batter to coat the pan in a thin layer. Tilt the pan to evenly coat. Let cook until small bubbles form and until the crepe looks dry – about 2 minutes. Flip and cook another minute. Repeat with all batter.
  4. Meanwhile, in a separate pan, sauté kale and asparagus in 1 tbsp olive oil for about 5-7 minutes. Season with salt and pepper.
  5. To assemble crepe, spread with hummus, then top with sautéed kale and asparagus, Love Beets White Wine + Balsamic Beets (diced), avocado microgreens, fresh dill and sesame seeds (optional). Enjoy!

What you’ll Need


1 cup chickpea/garbanzo bean flour

1 cup water

¼ cup Love Beets Organic Beet Juice

1 tsp salt

1 tsp melted vegan butter

1 cup asparagus, ends removed

1 cup kale, chopped

1 package Love Beets White Wine + Balsamic Beets

½ cup hummus of choice

½ of a ripe avocado