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Pancakes with pesto, vegetable and feta filling

Preparation time: 15

Ingredients
45 ml olive oil
250 g cocktail tomatoes
500 g frozen French stir-fry mix
125 ml basil pesto
250 g feta cheese, coarsely crumbled
12 small, prepared pancakes, 14 to 16 cm in diameter
bunch of chives
freshly ground black pepper

Method:
Heat the oil until very hot, add the tomatoes and the stir-fry mixture.
Stir-fry over high heat for about three minutes or until just done.
Remove from the heat and stir in the pesto and feta cheese.
Spoon a little of the filling on each pancake, roll up and secure with chive tops.
Season with pepper and if necessary place the serving platter in a hot oven for a few minutes before serving.

Recipe From : YOU July 24, 2003

Recipe from YOU : July 24, 2003 See what YOU has in store this month. Subscribe now and save!