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Beetroot pancakes as a base for filled rolls

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Ingredients for 4 servings:

  • 100 g flour
  • 2 m.-sized eggs
  • 150 ml beetroot juice
  • 50 ml milk
  • some salt
  • Clarified butter for frying

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

not just for Halloween

Mix all the batter ingredients together and let the batter rest for 30 minutes. Heat the oil in a pan, pour in a thin layer of batter, and cook pancakes over medium heat. Be careful not to over-brown the pancakes to preserve their color. The cooled pancakes can be filled with a variety of ingredients, rolled up tightly, and then cut into small bites. Examples of fillings include cream cheese with smoked trout, horseradish, and dill; goat’s cheese with cress; a vibrant green avocado cream also works well. Served with a small salad as a starter, or on its own as part of a buffet. The time required includes only the preparation time for the batter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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