Savoury Pancakes filled with Roasted Sweet Dumpling Squash and Feta with a Sage Butter

The pancakes are light and the filling is rich, tasty and nutritious, and since visiting MALOKO (Informal, art-filled creperie serving globally inspired crepes and galettes, tea, salads and coffee; Address: 65 Camberwell Church St, Camberwell, London SE5 8TU) I almost always make the pancake mixture gluten free using buckwheat flour. 

Serve with a mixed green salad and a combination of grated fresh beetroot and carrots dressed with light lemon juice and olive oil dressing.



  • 120g plain flour
  • 80g spelt flour
  • Pinch smoked paprika
  • Black pepper
  • Large pinch salt
  • 3 eggs
  • 450mls milk
  • Olive oil


  • 1 medium butternut squash, peeled, deseeded and diced
  • 1 big onion, sliced
    Olive oil, for roasting
  • 200g to 250g feta cheese
    small bunch fresh sage, chopped finely
  • 70g butter
  • Salt & Pepper


  1. Sift flours, spices and salt together into a bowl. Whisk the eggs in a jug, add the milk, and then whisk them into the flour to get a smooth pouring batter. Heat a frying pan, preferable a crepe pan but if not then a good non stick one will do. Brush with olive oil and pour a ladle of the mix into the pan, swirl around to evenly coat the pan and cook for a minute or two before flipping over for the same time on the other side. This batter will make approx 12 pancakes (you won’t need that many but it leaves room for a few trial runs!!) The quantities for the filling are rough as you can use more of any of the ingredients that you like or you simply have more of!
  2. Toss the squash and onion in oil and roast on 200 degrees until soft approx 25 minutes (you can leave the oven on as you will be using it again to reheat the filled pancakes). Melt the butter and add the chopped sage, heat through for a few minutes. Crumble the feta into the squash, adding the sage but keeping back a little of the butter to brush over the pancakes. Season after tasting the filling as the feta can be very salty.
  3. Assemble:
    Divide the filling roughly into 6 in the bowl. Spoon 1/6 of the mix into the pancakes, spread it out across in a sausage shape and roll up. Brush the tops with the rest of the Sage Butter and place in the oven (medium heat) on a baking tray on a sheet of parchment paper for 10 minutes. Serve when piping hot!