The pancakes are filled with meat and served with a cheese sauce. You can use mini burritos for Mexican catering. Make this tiny can you can serve these at your catered parties as finger food.

250 ml 1/2 pt pancake batter

4 portions chilli con carne,
500 ml Mornay sauce flavoured with Dijon-type mustard grated cheese, parmesan or cheddar

1 Make the pancakes in the normal way (see below).

2 Fill the pancakes with chilli con carne. Place in a suitable earthenware dish.

3 Mask with Mornay sauce and sprinkle with grated cheese.

4 Glaze under the salamander or in a hot oven and serve.

Pancake batter

100g 4 oz flour, white or wholemeal pinch of salt 1 egg

250 ml 1/2 pt milk, whole or skimmed 10g melted butter, margarine or oil oil for frying

1 Sieve the flour and salt into a bowl, make a well into the centre.

2 Add the egg and milk, gradually incorporating the flour from the sides, whisk to a smooth batter.

3 Mix in the melted butter.

4 Heat the pancake pan, clean thoroughly.

5 Add a little oil, heat until smoking.

6 Add enough mixture to just cover the bottom of the pan thinly.

7 Cook for a few seconds until brown.

8 Turn and cook on the other side. Turn on to a plate.

9 Repeat until all the batter is used up.

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