Stir-fried vegetables
wrapped in sesame pancakes

110g (4oz) Plain flour

or wholemeal flour

Pinch of salt

1 medium egg

250 ml (1/2pt) Milk

25g (1oz) butter & Oil for frying

2 -4 tsp sesame seeds

filling

1 medium carrot cut into fine sticks

110g (4oz) green beans finely shredded

1 bunch of spring onions

75g (3oz) mushrooms sliced

75g (3oz) baby sweet corn

Half of a red & green pepper finely sliced

seasoning

1"piece of root ginger grated


Method

* Sift the flour and salt into a bowl, make a well in the centre.

* Add the beaten egg and milk slowly beat into the flour.

* Heat the butter and oil in a pan until hot.

* Spoon on sufficient batter to coat the base of the pan. Sprinkle on a _ tsp of sesame seeds before the pancake sets. Cook until the bubbles rise to the surface, loosen with a pallet knife and flip over.

* Cook for 1 minute on the other side and slip onto a plate.

Make all the batter into pancakes and keep warm

* Heat a little oil in a wok and add the ginger and spring onions, add all the prepared vegetables, stir-fry for 1-2 minutes.

* Divide cooked vegetables between the pancakes and fold in four to serve.

Makes approx 6 - 8 pancakes (see Pic)

60oC Gas 5 for 15 - 20 minutes to heat through .