1 Sift the flour and salt into a large bowl. Add the egg and milk and beat
with a wire whisk to make a smooth batter.

2 Add a few drops of oil to a pancake pan or heavy-based frying pan. Pour
in a thin stream of batter, tilting the pan so that the batter flows evenly
across the surface. Cook over a medium heat until set, then flip over to cook
the other side. Cook 4 large or 8 small pancakes altogether, keeping them
in a warm place.

3 Heat the remaining oil in a wok or large frying pan, then add the bean
sprouts, mushrooms, pak choi, carrot and red or yellow pepper.
Stir-fry for 3-4 minutes until the vegetables are cooked, yet still crunchy.
Stir in the Chinese 5-spice powder.

4 Add the cheese cubes to the stir-fry mixture, then use this to fill the
pancakes. Fold them into triangles or roll them up. Arrange them on warm
plates and serve at once, sprinkled with sesame seeds.