Batter
3/4 cup grated beetroot
1/2 cup all-purpose flour
1/4 cup milk
2 tablespoons melted butter
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
Filling
1 cup orange juice
3 tablespoons melted butter
2 tablespoons all-purpose flour
1 teaspoon salt
500g diced cooked chicken
1 medium onion, finely chopped
Sauce
1 cup water
1/4 cup grated beetroot
2 tablespoons all-purpose flour
1/2 tablespoon butter
Salt to taste
For brushing
Butter
Accessory
Non-stick skillet with a diameter of 18 cm
Batter
3/4 cup grated beetroot
1/2 cup all-purpose flour
1/4 cup milk
2 tablespoons melted butter
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
Filling
1 cup orange juice
3 tablespoons melted butter
2 tablespoons all-purpose flour
1 teaspoon salt
500g diced cooked chicken
1 medium onion, finely chopped
Sauce
1 cup water
1/4 cup grated beetroot
2 tablespoons all-purpose flour
1/2 tablespoon butter
Salt to taste
For brushing
Butter
Accessory
Non-stick skillet with a diameter of 18 cm
Batter
Strain the pulp and extract half a cup of juice
Mix the juice with the other ingredients
Brush the non-stick skillet with butter and heat it over medium heat
Spread two tablespoons of batter and fry until golden brown
Flip to cook the other side
Transfer to a plate and repeat the process with the remaining batter. Reserve
Filling
Cook the onion in butter until caramelized
Add the chicken and cook until tender
Add flour, mix, and cook until lightly browned
Add orange juice and salt
Mix and let simmer slightly
Cover and reserve
Sauce
Strain the pulp to extract a third of a cup of juice. Reserve
In a small saucepan, melt butter and add flour, stirring until lightly browned
Add beetroot juice and water, mix to dissolve flour and let simmer slightly
Season with salt
Spread a little filling on the pancake, fold in half, and then fold again
Serve with sauce
