Make a smooth batter with the flours, eggs, milk and water, then stirin the cool melted butter for extra richness and to prevent stickingduring cooking.Use a 6-inch pan and make thin pancakes in the usualway, but be sure to stir the batter vigorously in between making eachpancake or all the buckwheat flour will sink to the bottom of themixture. If preparing ahead, cool the pancakes then stack them(interleaved with greaseproof paper) and wrap in a foil parcel.To make the filling, wash and boil or steam the spinach until justtender. Chop it and squeeze out all the liquid (save the juices for asoup). Chop the onion finely and sweat it in a knob of butter untilit's deliciously soft.Stir in the spinach, season with a littlesalt, lots of pepper and the garlic. Toast the walnuts and crumbledStilton into the spinach mixture to give it savoury flavour and bite.Stuff the pancakes with the mixture, roll them up neatly and pilethem into a lightly buttered gratin dish. Cover with foil and heatthrough in the oven for 25-30 minutes at 400 F (200 C) gas mark 6.Make a smooth rich sauce with the butter, flour, stock (preferablygood chicken stock) and cream.Let it simmer for about 5 minutes,stirring once or twice, then season with the cheese, mustard and saltand pepper. If the sauce is made ahead, reheat it in a double-boilerfor serving, then pour it over the dish of pancakes just beforebringing to table.Source: Philippa Davenport in "Country Living" (British), February1988. Typed for you by Karen Mintzias
