2 cups of beet juice (made in a centrifuge)
1/2 cup of milk
1 egg
2 teaspoons of active dry yeast
1/4 cup of melted butter
1 1/2 cups of all-purpose flour
1 pinch of salt
For the filling
700g of boneless chicken breast
1/4 cup of butter
1 chopped onion
1 cup of cream cheese
Salt and black pepper to taste
For the sauce
4 cups of milk
1/4 cup of cornstarch
1/2 cup of grated Parmesan cheese
Salt and black pepper to taste
2 cups of beet juice (made in a centrifuge)
1/2 cup of milk
1 egg
2 teaspoons of active dry yeast
1/4 cup of melted butter
1 1/2 cups of all-purpose flour
1 pinch of salt
For the filling
700g of boneless chicken breast
1/4 cup of butter
1 chopped onion
1 cup of cream cheese
Salt and black pepper to taste
For the sauce
4 cups of milk
1/4 cup of cornstarch
1/2 cup of grated Parmesan cheese
Salt and black pepper to taste
Mix beet juice, milk, egg, yeast, and melted butter in a blender
Add flour and mix until smooth
Heat a non-stick skillet over medium heat
Pour 2 tablespoons of the batter into the skillet and tilt to spread evenly
Cook for 1-2 minutes or until golden brown
Flip the pancake and cook for another minute
Repeat with remaining batter
Reserve the pancakes
Prepare the filling: cut the chicken breast into pieces and season
In a pan, melt butter and add chicken and onion
Cook over low heat until golden brown
Don't let the onions burn or the chicken remain pink inside
Pulse in a food processor with cream cheese until a thick paste forms
Check the seasoning
Distribute the filling among the pancakes and fold each one in half to form a semicircle. Reserve
Prepare the sauce: mix all ingredients in a pan and cook over medium heat until it thickens
Assemble the pancakes on a plate, cover with plastic wrap, and serve warm with the hot sauce
Serves 8
520 calories per serving
Note: For 2 cups of beet juice, buy 1 kg of beets and centrifuge them
If you don't have a centrifuge, grate the beets finely and squeeze to extract the juice
Use the pulp for a soup.
