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

Preparation time: 30 min

Preheat your Oven at 375 °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.