Crepes may seem hard to make, but they’re actually pretty fail-proof once you’ve had a little practice. This recipe puts a fun twist on them with the addition of beet juice, which offers a pink tint, as well as the taking out the milk, eggs, butter, and white sugar and flour, all of which can weigh you down. Try these with a fresh green salad tossed with a lemon and olive oil vinaigrette.


  • 1 1/2 cups whole-wheat flour
  • 3 tablespoons agave syrup
  • 1 teaspoon baking powder
  • 1 cup almond milk
  • 1/2 cup beet juice
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon sea salt


  1. Mix flour, agave, baking powder, almond milk, beet juice, 1 tablespoon oil, and sea salt in a bowl. (Mixture should be liquidy, not thick like pancake mix. Add more almond milk if it appears too thick.)
  2. Heat a frying pan over medium-high heat. Add remaining 1 tablespoon olive oil and tilt the pan to coat all surfaces.
  3. Add 3 tablespoons batter pan and tilt the pan in a circular motion to cover the entire bottom. Cook for 1-2 minutes until batter darkens.
  4. Loosen edges with a butter knife and flip crepe carefully. Cook for another minute. Set crepe to the side on a plate.
  5. Repeat with remaining batter.