Buckwheat Pancakes With Puree Of Silverbeet Recipe

• 1 1/2 lb Silverbeet
• 2 ounce Butter
• 4 Tbsp. Fromage frais Salt and pepper
• 1/2 pt Lowfat milk
• 1 x Free-range egg
• 1 tsp Oil
• 2 ounce Buckwheat flour
• 2 ounce Wholemeal flour
• 1 pch salt A little oil for frying Sesame seeds for garnish

1. 1.
2. First prepare the pancake filling.
3. Wash the silverbeet leaves and remove the stems.
4. Cut the stems roughly and boil for 10 min.
5. Drain.
6. 2.
7. Heat the butter then add in the cooked stems and leaves and cook for 10 min or possibly till the leaves are soft.
8. 3.
9. Puree the mix in a food processor or possibly blender.
10. Fold in the fromage frais and season well.
11. Keep the filling hot whilst preparing the pancakes.
12. 4.
13. Using a food processor or possibly blender, mix the lowfat milk, egg and oil together for 30 seconds Then add in the flours and salt and blend again till smooth.
14. 5.
15. Using a small, preferably non-stick pan, heat a little oil and when the pan is smoking add in 2tbsp batter and fry the pancake for 2-3 min on either side.
16. 6.
17. Fill each pancake with the vegetable puree and roll up.
18. Sprinkle on some sesame seeds and serve warm accompanied by a mushroom or possibly tomato sauce.
19. NOTES : The secret when cooking Silverbeet is to make sure the stalks are well cooked before adding the leaves.
20. This strongly flavoured vegetable goes well with the equally robust buckwheat.
21. This recipe could be made with spinach.

silverbeet, butter, salt, milk, egg, oil, ounce buckwheat flour, wholemeal flour, salt

Taken from cookeatshare.com/recipes/buckwheat-pancakes-with-puree-of-silverbeet-94680 (may not work)