Makes 6 – 8

Ingredients

For the Filling:

1 x Red Onion Thinly Sliced
1 x Red Pepper Diced
1 x Yellow Pepper Diced
2 x Medium Courgettes Diced
3 x Cloves Garlic peeled but left whole
1 x Tin Chopped Tomatoes
1 x Tablespoon Good Quality Olive Oil
1 tsp dried oregano
Sea Salt & Freshly Ground Black Pepper
50g Crumbled Cheese eg Feta or Goats Cheese

Cheese Sauce:

20g Butter
20g Plain Flour
300ml Milk
150g Grated Cheese (We use Smarts Double Gloucester)

Crunchy Topping:

50g Panko Breadcrumbs
1 tablespoon Olive Oil
1 teaspoon dried chives
Sea Salt & Freshly Ground Black Pepper
50g Smarts Double Gloucester finely grated

Pancakes:

We used this recipe https://www.bbcgoodfood.com/recipes/perfect-pancakes-recipe

Place all the vegetables on a baking tray lined with greaseproof paper, drizzle with olive oil and the oregano, mix thoroughly and put into a hot oven (around 180C Fan) for 25 – 30 minutes until the vegetables are caramelized but not burnt. Once out of the oven place in a bowl, add the tin of tomatoes, and mix thoroughly.

Make up your cheese sauce by melting butter in a small nonstick saucepan, add the flour and cook for one minute staring all the time, slowly add the milk bit by bit until you have a nice smooth sauce. Cook over a medium to high heat for 3 to 5 minutes until the sauce thickens (keep stirring) and then add the cheese and stir until thoroughly combined and the cheese has melted. Leave to one side.

In a blender place all the crunchy topping ingredients and pulse until combined (you could also do this in a bag or small pot with a lid and shake vigorously)

Make up a pancake batter mix, and cook your pancakes. (We like this recipe https://www.bbcgoodfood.com/recipes/perfect-pancakes-recipe)

Lightly butter an ovenproof dish.

In the centre of a pancake place a line of roasted vegetable sauce, sprinkle over with grated cheese and roll fully with the ends tucked in so that the filling is fully encased. Repeat with more pancakes until all the filling is used up.

Place a tablespoon of the cheese sauce into your ovenproof dish and place the filled pancakes on top.

Cover the pancakes with the cheese sauce and sprinkle over the crunchy topping. Cook at 180C for 15 minutes until the top is golden and crunchy.

Serve with a green salad and some fresh bread.