Ingredients

Ingredients For the filling

• 1 tbsp olive oil

• knob of butter

• 150g/5oz butternut squash, peeled, seeds removed, flesh cut into 1cm/½in cubes

• 1 garlic clove, finely chopped

• 100g/4oz rainbow chard, stalks and leaves shredded

• 100g/4oz cavolo nero, tough stalks removed, leaves shredded

• 25g/1oz pine nuts

• ½ lemon, grated zest and juice

• pinch cayenne pepper

• salt and freshly ground black pepper

For the crêpes

• 110g/4oz plain flour

• pinch salt

• 2 large free-range eggs

• 175ml/6fl oz milk

• large knob of butter

For the fondue sauce

• 570ml/1 pint milk

• 40g/1½oz plain flour

• 40g/1½oz butter

• 75g/3oz Gruyère, grated

• 50g/2oz Emmental, grated

• pinch freshly grated nutmeg

• pinch cayenne pepper

Description

Cosy Up On A Cold Winter's Evening With These Indulgent Pancakes Packed With Winter Greens From The Hairy Bikers.

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