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Crispy zucchini crepes, green bean salad, truffle oil and thyme flowers

Egg, Vegetables and Fruits, Vegetarian, Brunch

Scarpaccia, which you'll garnish with a salad of green beans with truffle oil and roasted hazelnuts.


Recipe for 4


300 Gr
75 Gr
Wheat flour
75 Gr
2 Unit(s)
70 Gr
1 Tsp
Vanilla extract
0.50 Tsp
Cinnamon powder
100 Ml
1 Pinch(es)

Warm bean salad

500 Gr
Green beans
115 Gr
40 Ml
Truffle oil
2 Clove(s)
Chopped garlic
1 Large
French shallot
15 Sprig(s)
20 Unit(s)
Thyme flower
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 30.00 min

Preheat your Oven at 356.00 °F

  • Scarpaccia

    In a mixing bowl, whisk together the flour, sugar, eggs, 50g of melted butter, vanilla, cinnamon, warm milk and a pinch of salt.

    Clean and grate the zucchinis.  Squeeze gently in a clean rag to remove excess water and then add to the mixing bowl.

    Grease (with butter) and sprinkle with sugar a 25 cm mold. (you could also make individual portions)  Pour the mixture into the mold.  Count roughly 1h of cooking time.

    Halfway through the cook, brush with melted butter to make a nice crust on the top.  Let cool before un-molding and serve warm or at room temperature.

  • Warm bean salad

    Blanche the beans in a pot of salted boiling water.  Make sure they keep a bit of crunch.  Strain and transfer to an ice bath to keep a nice green color.  Once nice and col, strain and pat dry.

    In a mixing bowl, combine the truffle oil, olive oil, the minced shallots and the minced garlic.  Let this mix sit and infuse for a few minutes.

    When ready to serve, warm a bit of butter in a skillet and heat the green beans.  Add the vinaigrette mix, continue to cook for a couple minutes, add the chives and then season to taste.

  • Plating

    On a flat plate, place the zucchini crepe and then neatly place the green bean salad on top.  Garnish with some fresh thyme flowers.

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