Beetroot Pancakes with Curd and Mint

For the beetroot pancakes with curd cheese and mint, first boil the beet in water with 2 tbsp. sugar until soft. Then peel, finely mash and stir with milk, 1 tablespoon sugar, eggs and flour to a smooth dough.

For the filling, mix the curd with the mint leaves and finely chopped chocolate.

Heat a coated pan with a little butter. Fry thin pancakes from the pancake dough.

Spread the pancakes with the curd mixture and roll them up. Before serving, garnish the beetroot pancakes with curd and mint with fresh mint, some grated chocolate and powdered sugar.

Preparation Tip:

A little chocolate sauce also goes well with the beetroot pancakes with curd and mint.

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