A delicious and surprising starter, by Isaac

Pancakes filled with vegetables and goat cheese.

Four servings.

Time: about 30 minutes.

Ingredients:

For the pancakes

1/2 litre of milk

3 eggs

300g of flour

A pinch of salt

For the filling

1 aubergine

1 courgette

2 or 3 carrots

A handful of young garlics

250g of mushrooms

150g of goat cheese

2 tablespoons of olive oil

A pinch of salt

Steps:

1) Mix all the ingredients for the pancakes in a bowl and stir until the blend has no lumps. Then, add one tablespoon of olive oil into a frying pan. Let it heat up and pour the blend until it  fills the bottom of the frying pan. Flip the pancake so it is well cooked on both sides.

2) Peel and chop the aubergine and the courgette, and chop the carrots too. In a frying pan, add two tablespoons of olive oil and let it heat up. Then, add the chopped vegetables and wait while they get soft. Lastly, add the mushrooms and the young garlics.

3) Add little pieces of goat cheese to the vegetable mix.

4) Spread the vegetables mix onto each pancake and roll them up.

5) Serve warm.