For the Chicken
1/2 teaspoon finely chopped onion
1/2 teaspoon olive oil
150g boneless chicken breast, shredded
1 pinch of salt
For the Pancake
1 cooked beetroot
1 egg
1/2 cup all-purpose flour
1 cup milk to taste
1 tablespoon melted butter
1/2 cup ricotta cheese crumbled with a fork
1 ripe tomato, peeled and seeded, diced
1 pinch of oregano (optional)
For the White Sauce
1 1/2 teaspoons all-purpose flour
1 cup milk to taste
1 pinch of nutmeg
For the Chicken
1/2 teaspoon finely chopped onion
1/2 teaspoon olive oil
150g boneless chicken breast, shredded
1 pinch of salt
For the Pancake
1 cooked beetroot
1 egg
1/2 cup all-purpose flour
1 cup milk to taste
1 tablespoon melted butter
1/2 cup ricotta cheese crumbled with a fork
1 ripe tomato, peeled and seeded, diced
1 pinch of oregano (optional)
For the White Sauce
1 1/2 teaspoons all-purpose flour
1 cup milk to taste
1 pinch of nutmeg
Chicken
Sauté the onion in olive oil until transparent
Add the shredded chicken breast and cook on low heat, stirring occasionally, for five to ten minutes
Season and reserve
Pancake
In a blender, blend the cooked beetroot, egg, flour, milk, salt, and melted butter until you get a smooth batter
Let it rest for 30 minutes
Meanwhile, mix the ricotta cheese with tomato and season with salt and oregano. Reserve
Aquaint a non-stick skillet lightly greased with butter with 2 tablespoons of the batter
Fry the pancake quickly, spreading it evenly
Let it brown on the bottom and then flip to cook the other side
Repeat the process until you finish the batter, greasing the skillet whenever necessary
White Sauce
In a small saucepan, dissolve the flour in milk, season with salt, and bring to a simmer
Stir until it thickens slightly
Add nutmeg
Serve the shredded chicken with the pancake filled with ricota cheese and topped with white sauce
The pancakes can be frozen, separated by parchment paper, in an airtight container for two months.
