Method:

Sift the flours, salt and peppers. Beat the egg and milk together briefly, add the saffron water, then whisk this into the flours to get a smooth batter. Leave to sit while you warm a 20cm crêpe pan, then make thin pancakes, lightly coloured on both sides. Stir the batter well before each pouring, as the corn tends to sink in the batter. You will need eight pancakes.

Preheat the oven to 400f.

Toss the red onions with a little olive oil and a pinch of salt in an oven dish. Roast for 15 minutes, until the onions are browned. Add the pine-nuts for the last five minutes of roasting.

Slice the courgettes in half lengthways and again in half across. Then slice them into sticks about 5mm thick.

Heat a tablespoon of olive oil in a wide, heavy pan over medium heat. Sauté the courgette, garlic and marjoram, stirring often, for 5-6 minutes. Stir in the onion and pine-nuts and remove from the heat to cool. Stir in the cheese, and season with salt and pepper.

Place a pancake on a work surface, best side down. Trim the sides to get a straight edge on the ends. Put some of the courgette filling in a line across the centre and roll up the pancake to make a tight parcel. Repeat with the other pancakes. Place the filled pancakes on a parchment lined oven tray, brush with olive oil and put the tray in the oven for 5 minutes to heat through.

While the crepes are heating, put the cherry tomatoes, chilli, and capers in a small pan with two tablespoons of olive oil and a pinch of salt. Heat gently until the tomatoes soften. Just before serving, add a splash of water.

Serve two pancakes per portion with the warm salsa spooned over.