When almost ready, make 4 large but very thin pancakes (Basic Recipe 3). Do not roll them but lay them flat, overlapping on a hot dish.
When the skewers are ready, spoon a very little sauce on to the topmost pancake in the middle, and slide all the things from one of the skewers so that they lie on it. Roll that pancake tightly and push it out of the way on the dish, so that another one is freed. When all are filled, return to the oven for 3 minutes to make sure they are hot. Bring the remainder of the sauce to the boil and serve separately.
©1975 The Estate of Elizabeth Ayrton