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    Savoury pancakes with courgettes, pine nuts, basil and Grana Padano Riserva

    Group 393Medium
    Group 3824 people
    T230 min


    • 2 eggs
    • 125 g all-purpose flour
    • 50 g Grana Padano Riserva
    • 250 g milk
    • 6 g of instant yeast for savoury pastries
    • 4 courgettes
    • 1 garlic clove
    • 50 g pine nuts
    • basil
    • extra virgin olive oil
    • butter
    • salt
    • pepper


    STEP 1

    Separate the eggs and place the whites and yolks into two different bowls.
    Beat the yolks with a fork, add in the milk at room temperature, a drizzle of olive oil, salt and pepper and the grated Grana Padano, mixing well.  
    Sift in the flour and yeast, then mix together to obtain a smooth, even batter.
    Beat the egg whites until stiff then fold into the batter. 

    STEP 2

    Warm a non-stick pan with a knob of butter, add a ladle of batter and cook for 1 minute. Flip the pancake over with a spatula and cook for another minute.
    Repeat for each pancake, cooking as many as it takes to finish the batter.

    STEP 3

    Cut the courgettes into strips and sauté them in a pan with a clove of garlic and a drizzle of olive oil.

    STEP 4

    Season with salt and pepper and serve the courgettes with the savoury pancakes, garnishing with pine nuts, some fresh basil leaves and shavings of Grana Padano Riserva.