Pancakes with pesto, vegetable and feta filling

Recipe from: 7/24/2003 12:00:00 AM

Ingredients 8
Servings 12
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.
 

Read more on: dairy  |  stir-fry
 

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