- For the filling
- 2 cups butternut, chopped into bite-sized pieces
- 85 ml balsamic vinegar
- 2 T olive oil
- 1 large Golden Delicious apple, chopped
- 1 onion, chopped
- 400 g baby spinach
- 2 garlic cloves, chopped
- 50 g walnuts, chopped
- For the pancake batter
- 160 g buckwheat flour
- 60 g spelt flour
- 2 free-range eggs
- 625 ml water
- a pinch of salt
- 1 T rosemary, finely chopped
- 1 T olive oil, plus more for baking
Preheat the oven to 200°C.
Place the butternut in a roasting pan and drizzle with half the balsamic vinegar and 1 T olive oil. Roast for 15 minutes.
Remove from the oven, drizzle with the remaining vinegar, add the apple and roast for a further 15 minutes, or until tender.
Sauté the onion in the remaining olive oil until translucent. Add the spinach and sauté until wilted. Add the garlic and cook for 1 minute, stirring continually.
To make the pancake batter, whisk together all the ingredients. Chill the batter for 2 hours or overnight.
Heat a pan over a medium-high heat. Using kitchen paper, rub a little olive oil around the pan, then ladle in just enough batter to coat the pan.
Let the pancake brown on one side, then turn it over. Remove the pancake from the pan and set aside.
Repeat with the remaining batter.
Spoon a little filling into the centre of each pancake and fold into quarters. Place the pancakes on a baking sheet and drizzle with olive oil and top with a sprinkling of walnuts.
Place in a preheated oven for 5 minutes, or until warmed through.
The French call savoury buckwheat pancakes galettes, we just like to call them delicious!