For the batter
flour: 1.5 cups
water: 2 cups
butter: 50 g (about 3.5 tablespoons)
sugar: 1 tablespoon
baking soda: 0.5 teaspoon
salt to taste
For the filling
cooked beet: 1
dried apricots: 100 g (about 3.5 oz)
prunes: 100 g (about 3.5 oz)
walnuts: 70 g (about 2.5 oz)
honey: 2 tablespoons
Let’s prepare the batter:
Dissolve the salt and sugar in the water, then gradually add the sifted flour, stirring thoroughly to avoid lumps.
Add the baking soda and vegetable oil, mixing everything well once more.
Cook the pancakes on a hot, greased skillet.
Soak the dried apricots and prunes in hot water to soften them.
Afterward, drain the water and blend the dried fruits with the chopped walnuts and beet until smooth.
Stir in the honey to the filling.
Spread the filling onto the pancakes, roll them up, and chill in the refrigerator for 30 minutes.
Serve garnished with mint leaves.