140g roasted peppers, in oil from a jar or the deli, drained
140g roasted aubergines, in oil from a jar or the deli, drained
about 24 basil leaves
Lay each pancake on a work
surface and spread a little of the
soft cheese in the centre of each.
Tear or snip the peppers and
aubergines into pieces and scatter
them over the cheese. Lay about 3
basil leaves on top of each
pancake, then sprinkle generously
with freshly ground black pepper
and a little salt.
Fold two sides of each pancake
into the centre, then the opposite
two sides to make a square parcel.
Cut diagonally through the middle
to make two triangles. Serve at
room temperature and eat with