Crepe pancakes with beetroot, blackcurrant and ricotta cheese
4 servings
40 minutes
Buckwheat pancakes with beetroot, black currants, and ricotta cheese are an exquisite dish of French cuisine that combines the sweetness of berries, the richness of beets, and the delicate texture of ricotta. Classic crepes are thin, airy pancakes filled with an unusual mousse made from roasted beets and black currants, creating a harmony of sweet and sour notes with earthy aromas. The addition of soft cheese gives the dish a creamy texture and sophistication. The history of crepes dates back to Brittany, where they were cooked on stone slabs and served with various fillings. This dish is perfect for breakfast or a light dessert, and its rich color and flavor make it appealing to gourmets who appreciate culinary discoveries.
1
Beat the eggs with sugar and salt well, slowly pour in boiling water, then add milk, flour, baking soda activated with vinegar, and vegetable oil.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Salt: 0.3 teaspoon
- Water: 500 ml
- Milk 3.5%: 500 ml
- Wheat flour: 350 g
- Soda: 0.5 teaspoon
- Vegetable oil: 100 ml
2
Bake pancakes.
3
Mix currants with sugar, wait for the currants to release juice, and simmer on low heat for 10 minutes.
- Currant: 400 g
- Sugar: 2 tablespoons
4
Bake the beetroot in foil with the skin, then peel it.
- Beet: 200 g
5
Mix half of the resulting jam with roasted beetroot and blend until smooth.
- Currant: 400 g
- Beet: 200 g
6
Use beet mousse as a filling for pancakes.
7
The dish can be complemented with ricotta cheese or mascarpone cream.
- Vegetable oil: 100 ml