Beet pancakes with goat's cheese cream

Name: beet pancakes with goat's cheese cream
Total time: 25 min
Yield: 0
Ingredients: 150 gram soft goat cheese; 125 gram creme fraiche; 1 hand parsley; 3 egg; 500 milliliters milk; 400 gram multigrain pancake mix; 200 gram cooked beet; sunflower oil

Ingredients

150 gram soft goat cheese
125 gram creme fraiche
1 hand parsley
3 egg

500 milliliters milk
400 gram multigrain pancake mix
200 gram cooked beet
Sunflower oil

Directions

Mix the goat's cheese with the crème fraîche in a food processor. Season with salt and pepper and add the parsley.
Beat the eggs in a bowl and mix them with the milk, pancake mix, mashed cooked beetroot and a pinch of salt to make a smooth batter.
Heat sunflower oil in a non-stick pan. Put a thin layer of batter in the pan and fry the pancakes on a medium-high setting in about 4 minutes. Turn halfway and repeat until the batter is finished.
Brush the pancakes with the goat's cheese cream, roll up and cut into pieces.