50g (2oz) plain flour
1 egg
150ml (1/4 pint plus) milk
Olive oil
1 tablespoon chopped fresh herbs (parsley/tarragon or dill)
3 red peppers
200g (7oz) creamy goat’s cheese
A small bunch of basil
Salt and freshly ground black pepper

  • Makes 24


  1. Beat the egg into the flour with a little of the milk to form a smooth batter.
  2. Dilute to the consistency of single cream with the milk and add the chopped herbs and seasoning.  Whisk a little oil into the batter and make the pancakes in the normal way.
  3. Chargrill the peppers until they are soft and remove the skins.
  4. When the pancakes are cold spread each one thinly with goat’s cheese and arrange a layer of basil leaves then a layer of pepper over the top, leaving a cm free around the edge of the pancake.  Spread a little more goat’s cheese over the peppers and sprinkle with black pepper.
  5. Roll up the pancakes tightly and trim the ends.  Cut into thick slices to serve.