Pancake day!

 I love a food ritual - so pancake day obviously means pancakes!  Veggie ones for the veggie - and added a bit of bacon for the veg dodger.  Gluten free for this household, but doesn't have to be.

olive oil
leeks
garlic
red pepper
mushrooms
italian herbs
mustard
spinach
Cheddar

bacon

plain flour (GF for us)
2 eggs
milk (or soya milk)
olive oil for frying

salad leaves

1.  Chop and sautee leeks in olive oil, add crushed garlic, a pinch of herbs, chopped red pepper and mushrooms and cook until soft (you could add a little water or stock and simmer gently), stir in a teaspooon of mustard.
2.  Make the pancakes - whisk 2 eggs and milk into flour  the batter should be about the consistency of emulsion paint.  Fry a ladle full at a time, toss when first side is done, and cook the other side.  Stack, with greaseproof paper in between.
3.  Fry bacon.
4.  Fill the pancakes with a couple of spoonsful of veg and a small handful of grated cheese (add bacon if using), roll up.
5.  Pack pancakes into an oven dish and cover with more grated cheese.  Bake for 20 minutes.

Serve with a simple salad - they are surprisingly filling.