100 g (4 oz) flour
1 egg
300 ml (1/2 pint) fresh milk
butter for frying
1 onion, chopped
1 clove garlic, skinned and crushed
425 g (15 oz) can red kidney beans, drained
425 g (15 oz) can baked beans
397 g (14 oz) can tomatoes
2 teaspoons chili powder
225 g (8 oz) frozen green beans
1 yellow pepper, chopped
50 g (2 oz) Red Leicester cheese, grated
1 egg
300 ml (1/2 pint) fresh milk
butter for frying
1 onion, chopped
1 clove garlic, skinned and crushed
425 g (15 oz) can red kidney beans, drained
425 g (15 oz) can baked beans
397 g (14 oz) can tomatoes
2 teaspoons chili powder
225 g (8 oz) frozen green beans
1 yellow pepper, chopped
50 g (2 oz) Red Leicester cheese, grated
method
1. Place flour in a bowl. Make a well in the centre and break in the egg. Gradually add the milk, beating to form a smooth batter.
2. Heat a little butter in a frying pan and when hot pour in 3 tablespoons of batter, tilting the pan to cover the base. Cook until the pancake moves freely, turn, cook until golden. Repeat to make 8 pancakes.
3. Place the onion, garlic, beans, tomatoes and chilli powder in a pan and simmer for
15 minutes. Add the green beans and pepper, cook for a further 5 minutes or until the mixture is thick.
4. Divide the filling between the pancakes and fold into triangles. Place in a shallow baking dish in one layer. Sprinkle with cheese and grill until melted.
2. Heat a little butter in a frying pan and when hot pour in 3 tablespoons of batter, tilting the pan to cover the base. Cook until the pancake moves freely, turn, cook until golden. Repeat to make 8 pancakes.
3. Place the onion, garlic, beans, tomatoes and chilli powder in a pan and simmer for
15 minutes. Add the green beans and pepper, cook for a further 5 minutes or until the mixture is thick.
4. Divide the filling between the pancakes and fold into triangles. Place in a shallow baking dish in one layer. Sprinkle with cheese and grill until melted.
serving amount
serves: 4
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