Beet Pancakes
Description
Beetroot pancakes are easy to make thin; just add grated (finely grated) beetroot, and for even more confidence, you can blend the mixture, then the batter will definitely be perfect for thin pancakes. For the filling today I have boiled eggs and smoked mackerel. If you have fresh dill, add a couple of sprigs to the filling; it will be even tastier and more aromatic. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare the ingredients for the dough and filling. Let’s get started! Boil the beetroot in advance for 40 minutes, drain the water and let it cool. You can also roast it in the oven, whichever you prefer. Peel off the skin.
- 2
Step 2
2. Mix the flour with salt and sugar, add the egg.
- 3
Step 3
3. Pour in half of the water and make a smooth batter without lumps.
- 4
Step 4
4. Grate the beetroot finely and add it to the dough.
- 5
Step 5
5. Mix well.
- 6
Step 6
6. Transfer the dough to a deep container, add vegetable oil, and blend the mixture with a blender until smooth.
- 7
Step 7
7. Cook the pancakes on a crepe pan. Fry well on the first side so that the pancakes are not raw.
- 8
Step 8
8. And don’t fry the second side too much, so the pancakes stay a beautiful color.
- 9
Step 9
9. For the filling, chop the boiled eggs with a knife. Cut the fish into fillets and dice them. Combine the eggs with the fish and sour cream.
- 10
Step 10
10. The filling is ready, no need to add salt, you can add a pinch of ground pepper.
- 11
Step 11
11. The pancakes are ready (I ended up with 9 pieces), the filling is ready.
- 12
Step 12
12. Place a couple of spoonfuls of filling on the edge of the pancake.
- 13
Step 13
13. Wrap it like an envelope. Do the same with the remaining pancakes and filling.
- 14
Step 14
14.