Baking Chefs

-FOR THE FILLING-
1 tb Oil
1 md Onion; chopped
1 Clove garlic; peeled and
-crushed
1 420 gram can red kidney
-beans; drained and rinsed
; (15oz)
1 420 gram can baked beans;
-(15oz)
1 400 gram can chopped
-tomatoes; (14oz)
2 ts Chilli powder
250 g Frozen french beans; (8oz)
1 Yellow pepper; deseeded and
; chopped
250 g Tofu; cut into cubes
; (8oz)
Salt and freshly ground
-black pepper

Place all the pancake ingredients in a large bowl and using an
electric or hand whisk, whisk the mixture until smooth. Chill until
required.

Meanwhile heat the oil in a large saucepan, add the onion, garlic,
beans, tomatoes and chilli powder, bring to the boil and simmer for
15 minutes.

Add the green beans and pepper and cook for a further 5 minutes until
the mixture has thickened.

Add the tofu and seasoning to taste.

To make the pancakes: Heat a little oil in a frying pan, pour in
enough pancake batter to cover the base of the pan and cook gently
over a moderate heat for 1-2 minutes. Turn the pancake over and cook
the other side.

Place on a piece of kitchen paper and repeat stage 5 for remaining
pancakes, placing kitchen paper between each pancake.

Divide the filling between the pancakes and fold into triangles. Serve
immediately.