4 large eggs
handful basil leaves
For the sauce
2 tsp rapeseed oil, plus a little extra for the pancakes
1 yellow pepper, quartered, deseeded and thinly sliced
1 tbsp garlic infused oil
1 tbsp white wine vinegar
400g can chopped tomatoes
Gluten free bread or salad leaves, to serve
Serves - 2
First make the sauce. Heat the oil in a large frying pan, and fry the pepper for 5 mins to soften them.
Spoon in the vinegar and allow to sizzle away. Tip in the tomatoes and garlic infused oil, then measure in a third of a can of water.
Cover and leave to simmer for 10-15 mins until the peppers are tender and the sauce is thick.
Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil.
Add the egg mixture and cook for 1-2 mins until set into a thin pancake.
Lift onto a plate, cover with foil and repeat with the other eggs.
Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with gluten free bread or a salad on the side.
Recipe adapted from: Good Food