Zucchini buffer with feta cheese, pancetta ham and watercress

Name: Zucchini buffer with feta cheese, pancetta ham and watercress
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g Flour,; 75 ml Milk; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 (approx. 200 g) Courgette; 4 TABLESPOONS Oil; 100 g Watercress; 8 discs Pancetta ham; 100 g Sheep's cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

125 g Flour,
75 ml Milk
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 (approx. 200 g) Courgette
4 TABLESPOONS Oil
100 g Watercress
8 discs Pancetta ham
100 g Sheep's cheese

Directions

1
Mix flour, milk and eggs with the whisk of the hand mixer. Season with salt, pepper and nutmeg. Wash, clean and roughly grate the zucchini. Fold into the pancake batter. Heat 2 tablespoons of oil in a pan.
2
Fry 4 small buffers in it at medium heat for 4-6 minutes, turning once. Keep buffers warm. Fry the rest of the dough in the remaining oil in the same way. Wash and clean the watercress and pluck off thick stems.
3
Arrange 2 buffers and 2 slices of ham on plates. Crumble sheep's cheese over them. Garnish with cress.