This pancake dish is made a bit differently: Once the ingredients are cooked on the hob, they are finished in the oven in a baking dish. It’s like the pancake version of lasagna and completely delicious. Walnuts are a great addition here as the cooked squash and Stilton are lovely and soft, a great counterpart to the crunch of the nuts.
We like to pair this with a salad dressed simply with vinaigrette, or with other simply prepared vegetables that have crunch, such as string beans or broccoli.
Duchy butternut squash, walnut and Stilton stuffed pancakes
- 100 g plain white flour
- 2 eggs
- 200 ml semi-skimmed milk
- Oil for frying
- 500 g butternut squash sliced
- 1 tbsp olive oil
- 1 tbsp fresh sage chopped
- 100 ml vegetable stock
- 50 g blue stilton crumbled
- 25 g walnut pieces finely chopped
- 170 ml pot soured cream
- 2 tbsp fresh white breadcrumbs
- Sift the flour and seasoning into a large bowl, make a well in the centre and add the eggs. Gradually whisk in the milk to make a smooth batter, or blitz all the ingredients together in a food processor.
- Heat a little oil in a 20cm diameter non-stick frying pan until hot, pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook until the base is golden then turn and cook the other side. Transfer to a plate, interleave with greaseproof paper and keep warm in the oven. Use the batter and a little oil to make seven more pancakes.
- Fry the squash in a deep frying pan in the hot oil until lightly browned then add the sage and stock. Cover and simmer for 8-10 minutes or until just tender and the liquid has evaporated. Mix with the walnuts, soured cream and half the Stilton. Season to taste.
- Preheat the oven to 180°C, gas mark 4. Divide the squash mixture between the pancakes and either fold or roll up. Place in a baking dish and scatter over the remaining crumbled Stilton and breadcrumbs and bake for 15 minutes or until crisp and golden. Serve hot.