Pink Pancake Rolls with Cream Filling

Ingredients

• 2 Eggs
• 125 ml beetroot juice
• 150 ml milk
• 125 g flour
• Salt
• vegetable oil (for frying)
• 250 g ricotta
• 2 Tbsp whipping cream
• 4 tbsp watercress
• Salt
• ground pepper

Instructions

1. 1.

   Whisk the eggs with beetroot juice, milk, flour and a pinch of salt into a smooth batter. Heat a little oil in a hot pan and pour a ladleful of batter. Tilt the pan to spread the batter thinly. Fry for about 1 minute until set, then flip and cook the other side. Remove and repeat with the remaining batter to make thin pancakes. Let the pancakes cool.

2. 2.

   For the filling whisk ricotta with cream until smooth. Stir in watercress and season with salt and pepper. Spread the cream thinly on each pancake, roll tightly, cut diagonally into rolls and secure with toothpicks before serving.