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🍽️ Pancakes filled with beetroot vegetables

396 kcal · 30 min · 4 servings

Ingredients

• 200 g beetroot
• 200 g yellow beet
• 2 onions
• 1 tbsp butter
• salt
• pepper
• 100 g flour
• 50 g buckwheat flour
• 275 ml milk
• 2 tbsp poppy seeds
• salt
• 2 eggs
• 1 tbsp vegetable oil (for frying)
• 250 g yogurt
• 1 untreated lemon (zest and some juice)
• 2 tbsp freshly chopped herbs (thyme and basil)

Instructions

1. 1. Peel the red and yellow beetroot.
2. 2. Wash the beetroots and cut them into sticks.
3. 3. Peel the onions and slice them into rings.
4. 4. Heat the butter in a pan.
5. 5. Add the vegetables and onions to the hot butter.
6. 6. Sauté the mixture for 4 to 5 minutes.
7. 7. Season with salt, pepper, and cumin.
8. 8. Pour in a little water.
9. 9. Cover the pan.
10. 10. Steam the vegetables for approx. 15 minutes.
11. 11. Mix the flour with the milk.
12. 12. Stir in the poppy seeds and a pinch of salt.
13. 13. Stir the batter until smooth.
14. 14. Fold the eggs into the batter.
15. 15. Let the batter rest for approx. 10 minutes.
16. 16. Mix the yogurt with the lemon zest.
17. 17. Add a splash of lemon juice.
18. 18. Season the sauce with salt and pepper.
19. 19. Stir the sauce until smooth.
20. 20. Taste the sauce.
21. 21. Heat some oil in a non-stick pan.
22. 22. Pour a small amount of batter into the hot pan.
23. 23. Bake the pancake for 1 to 2 minutes until golden brown.
24. 24. Flip the pancake.
25. 25. Bake the other side for another 1 to 2 minutes.
26. 26. Repeat the process with the remaining batter.
27. 27. Bake a total of 8 thin pancakes.
28. 28. Taste the vegetables again.
29. 29. Place a pancake on a plate.
30. 30. Fill the pancake with the vegetables.
31. 31. Sprinkle the vegetables with the herbs.
32. 32. Fold the pancake.
33. 33. Drizzle the sauce over the filled pancakes.
34. 34. Serve the pancakes.
35. 35. Serve the remaining sauce separately.

Nutrition per serving

• kcal: 396
• Protein: 15 g · Fett/Fat: 17 g · Carbs: 45 g