|Recipe by:||Mariana Esterhuizen|
|Prep time:||20 minutes plus resting time|
In a processor, blend beetroot, flour, milk, eggs and oil until smooth.
Pour in a bowl and leave to rest for at least an hour.
Use a non-stick frying pan to make thin pancakes.
Mix cinnamon and sugar and sprinkle over pancakes before rolling and serve with orange quarters.
Wine: Woolworths Rhine Riesling 2004Back