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🍽️ Pink pancake rolls with creamy filling

388 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 125 ml Beetroot Juice
• 150 ml Milk
• 125 g Flour
• Salt
• Vegetable Oil (for frying)
• 250 g Ricotta
• 2 tbsp Heavy Cream
• 4 tbsp Watercress
• Salt
• Pepper (from the mill)

Instructions

1. 1. Whisk the eggs with the beetroot juice, milk, flour, and a pinch of salt until you have a smooth batter.
2. 2. Add a little oil to a hot pan.
3. 3. Pour one ladle of batter into the pan.
4. 4. Swirl the pan to spread the batter thinly.
5. 5. Fry the pancake for about 1 minute until it sets.
6. 6. Flip the pancake and fry it on the other side.
7. 7. Remove the finished pancake from the pan.
8. 8. Repeat the process with the remaining batter until all pancakes are baked.
9. 9. Let the pancakes cool down completely.
10. 10. Stir the ricotta smooth with the cream.
11. 11. Fold the cress into the ricotta cream.
12. 12. Season the filling with salt and pepper to taste.
13. 13. Spread the cooled pancakes thinly with the cream.
14. 14. Roll up the pancakes tightly.
15. 15. Cut the rolls slightly diagonally into pieces.
16. 16. Secure the rolls with wooden skewers.
17. 17. Serve the pancake rolls.

Nutrition per serving

• kcal: 388
• Protein: 14 g · Fett/Fat: 24 g · Carbs: 30 g