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  • 1 large red beet
  • 4 egg yolks
  • 3/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1/3 cup sugar
  • 3 oz. brandy
  • 1/2 nutmeg
  • Butter for frying
  • Sweet meats or preserved apricots


  1. Boil the beet with the skin on until tender. Let cool, then remove the skin.

  2. Roughly chop the beet and then puree it in a food processor. While the processor is running, add the sugar, egg yolks, cream, brandy, and nutmeg. Stop the processor from time to time to scrape down the sides. When everything is well pureed, add the flour to combine to a smooth batter.

  3. Heat a non-stick frying pan to medium heat and melt a small amount of butter in the pan. Spoon ¼ cup of the mixture for each pancake into the pan and fry on both sides until done. Repeat until all the batter is used up.

  4. Garnish with sweetmeats or apricots.