Crepes with Tomato Sausage Zucchini and Cheese


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.


  • 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:

Preparation time: 25 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Be the first to comment

Leave a Reply

Your email address will not be published.


Comment moderation is enabled. Your comment may take some time to appear.