Ingredients
- 4 potatoes with firm flesh
- 1 small zucchini
- 2 tbsp. Flour
- 2 tbsp. tablespoon brewer's yeast flakes
- 2 eggs
- 20g Butter
- Salt
- Pepper
Preparation steps
Peel and grate the potatoes and courgette using a vegetable grater that is not too fine.
Place them in a bowl, drizzle with lightly beaten eggs.
Mix then add the flour and brewer's yeast. Salt, pepper.
When the vegetables are perfectly coated, heat the butter in a skillet over very high heat. When foamy, pour a spoonful of the mixture into the pan.
Lightly spread the pancake with the back of the spoon and flatten it.
Let brown for about 5 minutes on each side, then reserve the galette between two plates. Repeat until the dough is used up.
