Savory Pancakes with Butternut Filling

Four servings

This dish is a little labor intensive, but it’s well worth it! The filling is so good that it can be served on its own, as a side dish.

ingredients

1
1. Mix the flour, polenta, chili powder and a pinch of salt and make a well in the center. Add the eggs and a little of the milk. Whisk, gradually incorpoarting the flour mixture and adding enough milk to make a creamy batter. Set aside for 1 hour.
2
2. Whisk the melted butter into the batter. Heat a lightly greased crêpe pan. Pour in about 4 tbsp of the batter, cook for 2-3 minutes, turn over and cook for 1-2 minutes, then slide out. Make more pancakes in the same way.
3
3. Make the filling. Heat 2 tbsp of the oil in a frying pan and cook the squash, stirring frequently, for 10 minutes. Stir in the chili flakes, leeks and thyme and cook for 5 minutes. Cool, then stir in the goat cheese, walnuts and parsley. Season well.
4
4. Preheat the oven to 400°F. Lightly grease an ovenproof dish. Stuff each pancake with 2-3 tbsp of the filling and place in the dish. Scatter with the Parmesan and drizzle with the remaining olive oil. Bake for 10-15 minutes, until the cheese in bubbling and pancakes are hot.