Pancakes with pesto, vegetable and feta filling

Name: Pancakes with pesto, vegetable and feta filling
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: Buffet
Ingredients: 45.00 ml fresh chillies 573; 250.00 g cocktail tomatoes; 500.00 g stir-fry vegetables frozen; 125.00 ml pesto basil; 250.00 g feta cheese coarse crumble; 12.00 pancakes; 0.00 fresh chives; 0.00 black pepper freshly ground

12 servings Prep: 15 mins

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Dairy

By Food24 November 03 2009

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Pancakes with pesto, vegetable and feta filling

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Ingredients (8)

45.00 ml	fresh chillies — 573
250.00 g	cocktail tomatoes
500.00 g	stir-fry vegetables — frozen
125.00 ml	pesto — basil
250.00 g	feta cheese — coarse crumble
12.00	pancakes
0.00	fresh chives
0.00	black pepper — freshly ground

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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.