Farro Beet Crepes

4-6 servings
20 min.


  • 130g Farina di Farro Bio
  • 300ml Milk
  • 2 Eggs
  • 150g Beet Pure
  • To taste Butter
  • To taste Salt
  • Topping
  • 1 package Organic Arugula
  • 18oz Ricotta
  • 2 Blood Oranges
  • 25g Pistachios, chopped
  • To taste Extra Virgin Olive Oil
  • To taste Balsamic Vinegar
  • To taste Honey


In a blender or a bowl, add all of the ingredients for the crêpes then blend or whisk until homogenous. Chill in the refrigerator for 1/2 hour.

Add a small knob of butter to a crêpe pan or frying pan. As the butter and as it melts over medium heat, swirl the pan so that the butter covers the bottom. Pour in 1/2 cup of the crêpe and quickly swirl the pan so that it distributes the liquid evenly.

Cook for 1-3 minutes then flip and cook for another 1-2 minutes. Repeat for the rest of the crêpes. Keep the crêpes warm by putting them in the oven at a low temperature.

Fill each crêpe with some ricotta, arugula, blood orange pieces & zest and pistachios. Drizzle with extra virgin olive oil, aged balsamic vinegar and honey.

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