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

Ingredients

• Other savory crepe recipes:
• Cookin’ Canuck’s Tarragon Crepes with Ham, Asparagus & Mascarpone Cheese
• 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
View Full Recipe at Cookin' Canuck