Crepes with Tomato Sausage Zucchini and Cheese

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Recipe: Crepes with Tomato Sausage Zucchini and Cheese

Summary: In this recipe, I used a mixture of chickpea (garbanzo bean), which can be found in health food and Indian food stores, and all-purpose flours. If you prefer to leave out the chickpea flour, use a total of 1 cup of all-purpose flour.

Ingredients

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 (or your favorite sausage or leftover ham)
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