Beetroot Pancakes with Curd Filling
by Editorial Staff
The pancake appetizer, the recipe for which I propose, is perfect for a buffet table or a festive table. Beetroot pancakes with cottage cheese filling look very bright, they cook easily and for a short time, but they turn out to be very tasty and tender. In terms of the set of ingredients, such a snack can be attributed to budget recipes.
Cook: 20 mins
Servings: 4
Ingredients
For pancakes:
- Boiled beets – 120 g
- Flour – 90 g
- Milk – 120 ml
- Egg – 1 pc.
- Garlic – 1 clove
- Vegetable oil (odorless) – 2 tbsp
- Salt – 3 g
For filling:
- Cottage cheese – 200 g
- Sour cream – 3 tbsp
- Parsley – 2 sprigs
- Salt – 2 g
Directions
- We prepare all the necessary ingredients for making beetroot pancakes with curd filling.
- Rub the beets and garlic on a fine grater.
- Prepare pancake dough: mix milk, egg, vegetable oil, salt, chopped beets and garlic, add flour and use a submersible blender to bring the dough to a homogeneous consistency.
- We fry the pancakes in the usual way and let them cool.
- Preparing the filling for pancakes: knead the cottage cheese, add sour cream, salt and chopped greens.
- Put the filling on the beetroot pancake. We turn into a roll.
- Cut the finished pancake rolls into pieces. An appetizer of beetroot pancakes with curd filling is ready!
Bon Appetit
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