Herb pancakes stuffed with chargrilled peppers and goats’ cheese

Makes 24

50g (2oz) plain flour

1 egg

150ml (¼ pint plus) milk

Olive oil for the pancakes

1 tablespoon chopped fresh herbs (parsley/tarragon or dill)

3 red peppers

200g (7oz) creamy goats’ cheese

A small bunch of basil

Salt and freshly-ground black pepper

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