© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This beautiful vegetarian pancake recipe is easy but indulgent and very delicious made with beet juice and spelt, then filled with a horseradish labneh, rolled and served with some leafy greens and pomegranate seeds. They make a perfectly light and yummy lunch. You won't be disappointed. If you're not sure if horseradish is your thing, start with just a tablespoon. Add in some chopped fresh herbs if desired.

250 g Labneh or cream cheese
2-3 tbsp Horseradish cream
1/2 tbsp Lemon juice
Salt and pepper to taste
100 g White spelt flour
125 ml Beetroot juice
125 ml Wholemilk
2 Eggs, medium
1 tbsp Coconut oil Fresh leafy greens and pomegranate seeds, to serve

Mix labneh, horseradish cream, and lemon juice in a medium bowl. Season with salt and lots of pepper. It can be made a couple of days ahead. Cover and chill.
Sift the spelt flour into a mixing bowl. Whisk together the beet juice, milk and egg in a jug until combined. Gradually add egg mixture to the flour in the bowl, whisking until smooth and combined. Cover. Set aside for 30 minutes.
Spray a 22-cm non-stick frying pan with coconut oil. Pour 1/5 of the batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 5 crepes.
Spread 2 tablespoons of horseradish labneh even...