Ingredients

• 1 large free-range egg
• 50g/1¾oz plain flour
• pinch salt
• 100ml/3½fl oz milk
• knob of butter
• for frying
• handful rocket leaves
• 30g/1oz roasted red pepper from a jar
• drained and cut into strips
• ½ small red onion
• thinly sliced
• 50g/1¾oz feta
• crumbled
• 30g/1oz pine nuts
• toasted
• handful flatleaf parsley
• roughly chopped
• ½ lemon
• juice only
• salt and freshly ground black pepper

Directions

• To make the pancake batter
• place the eggs
• flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.
• Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.
• For the topping
• scatter a few rocket leaves over each pancake. Top with the red pepper
• onion
• feta and pine nuts
• then the parsley.
• Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve.