· Beetroot pancakes ·

Ingrédients :

• 2 eggs
•  150 g cooked beetroot
• 200 g T80 flour
•  450 ml milk
•  Vegetable oil
•  Salt

Method

•  Whisk the eggs in a bowl. Add a pinch of salt.
•  Blend the beetroot (best done with an immersion blender).
•  Add the beetroot to the eggs.
•  Add the flour and mix. If the mixture is too thick, you can add a little milk.
•  Gradually add the rest of the milk.
•  Heat a drizzle of oil in a crêpe pan. When it is hot, pour in a ladleful of batter.
•  Cook the crepes for about 2 minutes on each side.
•  Continue cooking until the batter is used up. Oil the crepe pan regularly.
•  They can be eaten sweet or savoury (we love them with melted grated Emmental cheese!).