\u00b02 large courgettes (about 300 g)<\/p>\n
\u00b01 onion or shallot<\/p>\n
\u00b01 clove of garlic (optional)<\/p>\n
\u00b0Aromatic herbs: flat-leaf parsley, mint, basil or coriander<\/p>\n
\u00b01 egg<\/p>\n
\u00b01 tsp flour<\/p>\n
\u00b02 tablespoons liquid cream (classic or vegetable)<\/p>\n
\u00b0Salt pepper<\/p>\n
\u00b0paprika, curry, Espelette pepper etc\u2026<\/p>\n
\u00b0Butter\/oil for frying<\/p>\n
For Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends.<\/strong><\/p>\n <\/p>\n Wash, dry and grate your courgettes. Put them in a clean tea towel and squeeze well to remove the juice<\/p>\n Finely chop the onion or shallot, and the parsley<\/p>\n Mix with the grated zucchini, then add the cream and the whole egg, mix, and finally the flour and the salt, pepper and spices, mix<\/p>\n Heat 20 g of butter and a little sunflower oil in a frying pan and arrange small heaps of preparation, flatten them in the shape of pancakes and cook for 3 minutes on each side, until your pancakes are golden brown<\/p>\n Put your pancakes on absorbent paper and serve them very hot<\/p>\n enjoy!<\/p>\n\n Methods:<\/h2>\n