Roast vegetable and brie crepe with red pepper pesto
	Serves 6  Savoury pancakes are delicious and to add a special twist I have added some extra herbs to give the crepe an interesting deep green colour. For more pancake ideas check out the cooking course.		sweet potato fritters spinach and chickpea puri BBQ aubergine sushi roast vegetable crepe pecan and Roquefort pate spinach goats cheese timbale

	The pancakes 250g (9oz) plain flour 5 eggs 625ml (1 pint) milk Fresh soft herbs: basil, parsley, coriander, rocket etc... 2 teaspoons salt	For this recipe you want plenty of fresh soft herbs - any herbs - to produce a green herby pancake. Place all of the ingredients except the flour in to a blender and whizz them up until fine. Place the flour into a bowl and whisk in the egg and herb mix. Rest for 1 hour. Heat a little oil in a non stick pan about 25cm (10 inch) in diameter. Swirl the oil around the pan and pour out any excess. Place enough pancake batter into to the pan to cover the base of the pan after swirling it around a little. Cook until golden brown on the underside then flip or turn and do the same the other side. Repeat until you get six good pancakes. To serve the pancakes fill them with the vegetables below, top them with a generous slice of brie and bake in a hot oven for about ten minutes until the cheese has melted and the crepes cooked through. Top with the red pepper pesto and serve with the saffron salsa.
	The filling 12 slices of aubergine 2 courgettes 6 plum tomatoes 6 large mushrooms	Cut 12 slices of aubergine, dip them in a mixture of vegetable and olive oil and pan fry on both sides until golden brown. Cut two courgettes into slices and wok fry in olive oil until lightly browned. Season with salt and pepper. Place the mushrooms on a baking tray and drizzle some olive oil and balsamic vinegar over them. Season with the salt and pepper and roast in a hot oven for 15 to 20 minutes Cut 6 tomatoes in half. Place on a foiled tray, drizzle with honey and balsamic vinegar and place in a very low oven. Roast them slowly until they are starting to brown and about half the thickness they started at. When all of the vegetables are ready slice them up and use to stuff the pancakes.
	Red pepper pesto 2 roasted or jarred red peppers 12 basil leaves Handful of pine nuts 1 clove garlic Salt and black pepper	To make the red pepper pesto place all of the ingredients into a food processor and whizz them lightly.
	Sweetcorn and saffron salsa 100ml (4floz) white wine vinegar Large pinch of saffron 2 dessertspoons of Dijon mustard 1 small tin of sweetcorn 100ml (4floz) olive oil 1 teaspoon of salt 2 teaspoons of brown sugar	Place the vinegar into a small pan and add the saffron. Bring the vinegar to the boil, take it off the heat, and allow the saffron to steep in the vinegar for at least 1 hour. When cool place the saffron vinegar into a bowl and whisk in the remaining ingredients.
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