← All recipes

🍳 Beetroot Pancakes

301 kcal · 30 min · 4 servings

Ingredients

• Beetroot, pre-cooked 200 g
• Milk 300 ml
• Spatzle flour, Type 630 170 g
• Eggs 2 pcs.
• Salt pinch
• Pepper, black ground pinch
• Cress bed 1 pcs.
• Apples, red 1 pcs.
• Cream cheese, plain 200 g
• Cream horseradish 1 tbsp
• Oil 2 tbsp

Instructions

1. 1. Drain the beetroot well, catch the juice, and cut the vegetable into small cubes. Puree in a tall container together with the milk. Gradually add the flour and eggs and mix everything into a homogeneous batter. Season with salt and pepper.
2. 2. Wash the cress thoroughly and drain. Wash the apple and grate coarsely. In a bowl, mix the cream cheese well with the beetroot juice, cream horseradish, apple shavings, salt, and pepper.
3. 3. Heat 1 tbsp of oil in a non-stick pan over medium heat, pour in 1 ladle of the batter, and spread it evenly by tilting the pan.
4. 4. Bake the pancake for about 1–2 minutes until golden brown, firm, and releasing from the bottom of the pan, carefully flip, and brown the other side for another approx. 1 minute. Set the pancake aside and repeat the process until all the batter is used.
5. 5. Place 1 tbsp of cream cheese mixture on each beetroot pancake and garnish with cress. Roll up the pancakes and cut into approx. 4 cm thick pieces. Secure the rolls with a toothpick and arrange on a serving platter. Enjoy your meal!

Nutrition per serving

• kcal: 301
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 35 g