Roasted Beet Latkes with Scallion and Cayenne Crème Fraîche

Name: Roasted Beet Latkes with Scallion and Cayenne Crème Fraîche
Ingredients: For the latkes; 1 pound (450g) (4 medium) roasted red beetroots (see cook’s note 2) – peeled and coarsely chopped in a food processor using steel blade (3 cups); 12 scallions – ends trimmed and thinly sliced (2 1/2 cups); 3 tablespoons unbleached all purpose flour; 1/2 teaspoon sea salt; freshly ground black pepper to taste; 2 large eggs – lightly beaten; olive oil for the pan; For the cayenne crème fraîche; 2/3 cup crème fraîche; 1/2 teaspoon cayenne pepper or to taste