Courgette Salami Pancakes

Name: Courgette Salami Pancakes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Zucchini (200 g); 1 small onion; 7-10 Tbsp some sprigs of thyme; 4 Eggs (size M); 200 ml Milk; 100 ml Mineral water; 150 g Flour; 25 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Oil; 60 g Salami, in thin slices; 25 g grated Emmental cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Zucchini (200 g)
1 small onion
7-10 Tbsp some sprigs of thyme
4 Eggs (size M)
200 ml Milk
100 ml Mineral water
150 g Flour
25 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Oil
60 g Salami, in thin slices
25 g grated Emmental cheese

Directions

1
Wash and clean the zucchini, cut in half crosswise. Cut lengthwise into thin slices. Peel and finely chop the onion. Wash the thyme, dab dry and remove the leaves. Separate eggs.
2
Mix egg yolk, milk, mineral water and flour to a smooth dough. Stir in parmesan cheese and thyme. Season with salt, pepper and nutmeg. Heat the oil in an ovenproof pan. Fry zucchini and onions for 2-3 minutes. Beat the egg whites until stiff, fold into the prepared dough. Spread the salami in the pan, fry briefly and pour the dough on top. Put the pan into the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3). Let the dough set for about 10 minutes. 5 minutes before the end of the baking time, spread cheese on the pancake.
3
Fry zucchini and onions for 2-3 minutes. Beat the egg whites until stiff, fold into the prepared dough. Spread the salami in the pan, fry briefly and pour the dough on top. Put the pan into the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3). Let the dough set for about 10 minutes. 5 minutes before the end of the baking time, spread cheese on the pancake. Serve with salad