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1.
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First prepare the pancake filling.
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Wash the silverbeet leaves and remove the stems.
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Cut the stems roughly and boil for 10 min.
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Drain.
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2.
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Heat the butter then add in the cooked stems and leaves and cook for 10 min or possibly till the leaves are soft.
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3.
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Puree the mix in a food processor or possibly blender.
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Fold in the fromage frais and season well.
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Keep the filling hot whilst preparing the pancakes.
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4.
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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.
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5.
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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.
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6.
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Fill each pancake with the vegetable puree and roll up.
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Sprinkle on some sesame seeds and serve warm accompanied by a mushroom or possibly tomato sauce.
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NOTES : The secret when cooking Silverbeet is to make sure the stalks are well cooked before adding the leaves.
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This strongly flavoured vegetable goes well with the equally robust buckwheat.
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This recipe could be made with spinach.
