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
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.