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
For instructions and more beautiful pictures see: Cookincanuck.com
Preparation time: 25 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
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