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Pour the flour into a large bowl. Make a well in the centre and add the milk, sparkling water, olive oil, egg yolks, salt, tapenade and incorporate the 2 whisked egg whites.
Mix well until you achieve a smooth batter.
Leave the batter to rest for approximately 1 hour. In a saucepan, sautee the finely grated courgettes with 1 teaspoon olive oil. Add the courgettes to the batter.