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Spinach pancakes with beetroot and chili cream

updated

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Ingredients for 1 servings:

  • 50 g spinach, frozen, chopped
  • 1 egg(s)
  • 20 g flour, wholemeal flour if desired
  • some salt and pepper
  • 200 g beetroot
  • 50 g cream cheese, light
  • 1 chili pepper(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

For the pancakes, thaw the spinach. Combine all ingredients well and cook a pancake in a nonstick pan over medium heat, using virtually no fat. For the cream, cook the beetroot until tender and puree. Stir in the cream cheese, chili, and spices and puree again. Spread the mixture over the pancake, roll it up, and enjoy.

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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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