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INGREDIENTS

6 tb olive oil
Salt
; (10oz)
100 g Mascarpone; (3 1/2oz)
; inch) squares
4 tb Balsamic vinegar
400 g Butternut squash; cut into
; (13oz)
300 g Red onions; sliced into

Servings

INSTRUCTIONS

MMMMM----------------------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. NOTES : A great mixture of sweet vegetables, slow baked with creamy mascarpone.

NOTES

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Buckwheat Pancakes with Roast Butternut, Soft Red Onions

6 tb olive oil
 Salt
 ; (10oz)
100 g Mascarpone; (3 1/2oz)
 ; inch) squares
4 tb Balsamic vinegar
400 g Butternut squash; cut into
 ; (13oz)
300 g Red onions; sliced into

MMMMM----------------------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.        NOTES : A great mixture of sweet vegetables, slow baked with creamy  mascarpone.

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Nutrition

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Serving Size: 1 Serving (853g)
Recipe Makes: 1 servings

Calories: 208
Calories from Fat: 182 (88%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 2.1g
Cholesterol 0mg		0 %
Sodium 7.9mg		0 %
Potassium 41.1mg		1 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 5.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 208

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