Squash, green cabbage and Roquefort buckwheat pancakes

For the filling:

1 pound/ 450g butternut squash

1/3 cup/ 80ml vegetable stock

1 cup/ 150 g green cabbage (chopped)

1/4 pound/ 100 g Roquefort cheese

Butter or olive oil for frying

Chop squash into small cubes and fry in olive oil until golden for 4-5

minutes. Add stock, cover and simmer for ten minutes until cooked and

tender. Drain any excess liquid and set aside. In a pan, fry in olive

oil the chopped cabbage for 5 minutes on a high heat. Add salt and

pepper. Cabbage must be slightly al dente. Set aside.

Buckwheat pancake batter (sarrasin)

2 cups/ 250 g buckwheat flour

2 eggs

2 tbsp/ 30 grs melted butter

1 pinch salt

2 cups/ 500 ml milk

In a large bowl, mix the buckwheat flour and make a well in the

middle. Add the eggs in the center, slowly combine and stir the milk,

melted butter and salt. Make sure to stir constantly and firmly so you

won’t get lumps in the batter. Cover with a plate and leave to rest

for at least an hour.

Heat your oven on a low heat so you can place your pancakes to keep

warm. When the batter is ready, melt a teaspoon of butter in a frying

pan. Add one ladle of batter to form a pancake. Fry approx 2-3 minutes

on a medium heat until golden. Flip sides and repeat. In one corner of

the pancake, place a enough squash, cabbage and crumbled Roquefort.

Fold pancakes in half and fold again to form a triangle. Leave on heat

30 seconds to gently melt the Roquefort. Serve immediately.

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