Pancakes with asparagus, courgettes, and Emmental cheese

serves 4
Preparation time : 15 min / Cooking time : 15 min

Ingredients to make 8 pancakes


  • 200g courgettes
  • 300g asparagus
  • 1 onion
  • 150g grated Entremont French Emmental
  • 50cl Bechamel sauce
  • 2 tbsp extra virgin olive oil
  • 20g butter
  • A few basil leaves
  • Salt and pepper

Courgette sauce

  • 300g courgettes
  • 4 tbsp extra virgin olive oil
  • A few leaves of basil
  • Salt and pepper



Wipe the asparagus and courgettes and cut them into small pieces. Peel and chop the onion. In a frying pan, heat up the olive oil and add the onion, asparagus, and courgettes. Salt and pepper to taste, then cook over a low heat for five minutes.

Add the Bechamel sauce, chopped basil, and 100g of grated Entremont French Emmental to the vegetables and stir well.
Place the mixture in the centre of each pancake and fold in half. Put the pancakes into a buttered dish and brush with melted butter. Sprinkle the rest of the grated Entremont French Emmental over the top.

Cook in the oven at 200°C for 10 minutes.

Courgette sauce 

Slice the courgettes and fry them in olive oil for a few minutes. Add the basil, salt and pepper, and stir well. 
Pour the hot sauce over the pancakes when you take them out of the oven.

Photo Credits:  Luca Perazzoli & Lorenzo Bassano

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