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Baked Crepes with Sun-Dried Tomato Sausage, Zucchini & Mascarpone Cheese Recipe

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Baked Crepes with Sun-Dried Tomato Sausage, Zucchini & Mascarpone Cheese Recipe
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Ingredients

  • Other savory crepe recipes:
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  • The Kitchn’s Vegetarian Banh Xeo (Vietnamese Crepes)
  • Smitten Kitchen’s Mushroom Crepe Cake
  • Steamy Kitchen’s Crispy Crepes with Apple, Brie & Prosciutto
  • Panini Happy’s Ham, Egg & Cheddar Breakfast Crepes
  • Baked Crepes with Sundried-Tomato Sausage, Zucchini & Mascarpone Cheese Filling
  • Crepes:
  • 2 eggs
  • 2/3 cup all-purpose flour
  • 2/3 cup chickpeas (garbanzo bean) flour
  • 1 cup skim milk
  • ½ cup water
  • ¼ tsp kosher salt
  • 2 tbsp melted butter, plus more for pan
  • Filling:
  • 2 tbsp olive oil, divided
  • 1 large shallot, minced
  • 12 oz. pre-cooked chicken & sundried tomato sausages (such as Aidell’s), cut in half lengthwise, then thinly sliced
  • 1 small zucchini, cut in half lengthwise and thinly sliced
  • ½ tsp freshly ground black pepper
  • 4 oz. mascarpone cheese, room temperature
  • 1 egg
  • 1 tbsp thinly sliced fresh basil
  • 3 tbsp finely chopped hazelnuts

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