Wash the courgettes, grate them with a large hole grater and transfer them into a bowl. Add the sifted flour, the yeast, the parmesan chips and a pinch of salt. Gently beat the eggs, pour them in the bowl and add milk, carefully stirring. Let the mixture rest for about 20 minutes.
Heat a non-stick pan and melt a pinch of butter. Pour a large spoon of mixture and cook the savoury pancake one minute per side, flipping it only when the little bubbles on the surface start bursting.
Repeat the process for the other savoury pancakes until the mixture is over.
Create a pile of pancakes, alternating them with slices of salami and parmesan chips. Serve the pancakes when they are still hot.