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Pancakes with cottage cheese

Beetroot purée


Total: 40 min


20 min


20 min


2 servings
  • 40 g Fresh cheese
  • 120 mL Milk, 2%
  • 2 Eggs
  • 110 g Cooked beet
  • 1 potato
  • 1 tablespoon Crème fraîche half fat
  • 2 tablespoon Whole-wheat flour
  • 1 tablespoon raisins
  • 15 mL Vegetable oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel the potato, cut in pieces and boil for 15 minutes.
  • Make the pancake filling: mix the cottage cheese with raisins and 1 egg yolk.
  • Add a pinch of salt and set aside in a cold places.
  • Make the batter: mix the milk and the flour.
  • When the mixture is fluid, incorporate the second egg yolk.
  • Whisk the egg whites until stiff and incorporate in the batter; it should be thick but fluid.
  • Make the purée: drain and crush the potato together with the beetroot using a fork or a masher.
  • Add the crème fraîche, salt and pepper. Set aside.
  • Lightly grease a frying pan with vegetable oil using a paper towel.
  • Place a ladle of batter in the frying pan and spread it evenly in a thin layer.
  • Cook for 3 minutes on each side.
  • Spread the filling over the pancake and fold it in 3.
  • Reheat the purée if necessary.
  • Serve the cottage cheese pancakes warm along with the beetroot purée.

Recipe tips

  • Vary your menu for more pleasure and balance.