INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.
NOTES : A great mixture of sweet vegetables, slow baked with creamy
mascarpone.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2358
Calories From Fat: 1569
Total Fat: 177.2g
Cholesterol: 137.6mg
Sodium: 696.4mg
Potassium: 2531.8mg
Carbohydrates: 180.5g
Fiber: 24.5g
Sugar: 21g
Protein: 28.4g