-FOR THE FILLING-
400 g Butternut squash; cut into
-5mm ( 1/4
; inch) squares
; (13oz)
Salt and freshly ground
-black pepper
6 tb Olive oil
300 g Red onions; sliced into
-rings
; (10oz)
4 tb Balsamic vinegar
100 g Mascarpone; (3 1/2oz)
-FOR THE PANCAKES-
100 g Self raising flour; (3
-1/2oz)
100 g Buckwheat flour; (3 1/2oz)
300 ml Milk; ( 1/2 pint)
1 md Size egg
2 tb Vegetable oil for frying
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place butternut onto a baking tray. Season with salt and pepper.
Drizzle with 2 tablespoons of olive oil and cook uncovered for 10-15
minutes. Remove and keep warm.
Meanwhile, place red onions in a deep baking tray, season with salt
and pepper, add remaining olive oil and the balsamic vinegar. Cover
with tin foil and place in the oven for approximately 45 minutes or
until the onions are soft and dark. Remove and keep warm.
To make pancakes; sieve the flours into a bowl. In a separate jug
whisk the milk and egg then pour onto the flour whisking to form a
smooth batter.
Lightly oil a heavy based frying pan, and place over a moderate heat.
Add a small amount of pancake mixture into the middle and tilt to
spread to the edges.
When bubbles appear on the surface flip the pancake over with a
palette knife and cook for a further minute. Repeat until the mixture
is finished.
To serve; place a buckwheat pancake on a plate, spread with a generous
amount of mascarpone, spoon warm butternut along the middle and lay
pieces of soft red onions on top of the butternut. Roll the pancake
up and serve.
Notes These pancakes are very nice with spoonfuls of tapenade
(olives) or roquette leaves with the butternut.Or replace butternut
with smoked salmon and add creme fraiche instead of mascarpone and a
generous spoonful of caviar or black fish roe.
Yields
1 servings