8 pancakes, three quartes of a 200g tub low-fat soft cheese, 140g roasted peppers, in oil from a jar or the deli, drained, 140g roasted aubergines, in oil from a jar or the deli, drained, about 24 basil leaves
Steps: Lay each pancake on a work surface and spread a little of the soft cheese in the centre of each. Tear or snip the peppers and aubergines into pieces and scatter them over the cheese. Lay about 3 basil leaves on top of each pancake, then sprinkle generously with freshly ground black pepper and a little salt.
Fold two sides of each pancake into the centre, then the opposite two sides to make a square parcel. Cut diagonally through the middle to make two triangles.
Serve at room temperature and eat with your hands. You can take this delicious food with you for a picnic.