Courgettes pancakes, topped with roasted tomatoes, crème fraiche and salmon

image of a pancake topped with roasted tomatoes, crème fraiche and salmon you can learn how to make this at cookery school Gourmandises Academie in Cambridge UK

Ingredients (this quantity will serve 2 to 3 people)

For 100 g of courgettes (grated) you will need to add

One egg

One heaped tbsp of self raising flour

Salt and pepper to season

2 to 3 slices of salmon

Cherry tomatoes slowly roasted

A dollop of creme fraiche

A bit of grated cheddar

Olive oil or vegetable oil

You will need a small non stick pan for this

Method:

Mix your courgettes, flour and egg, and season with a bit of salt and pepper. In a pan, drizzle a little bit of olive oil and add a ladle of pancake mix, cook one side for a minute, turn it over and cook the over side, and that’s it really for the cooking. I tend to serve mine with with a bit of grated cheddar, then roasted tomatoes, then the creme fraiche and salmon on top of it all. Regarding my tomatoes, I roast them for a good 45 minutes in a 160° c oven with fresh thyme and oregano from my garden (dry herbs work too), rock salt and olive oil. You can also use freshly sliced cherry tomatoes for this recipe. Et voilà

I hope you enjoy it, if you do have a go, don’t forget to tag me on social media, either on IG or FB

Another great brunch recipe is courgettes muffins, find the recipe here

Corrine x