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Рецепт Baked Crepes with Sun-Dried Tomato Sausage, Zucchini & Mascarpone Cheese
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Ингредиенты
- Other savory crepe recipes:
- Cookinâ Canuckâs Tarragon Crepes with Ham, Asparagus & Mascarpone Cheese
- The Kitchnâs Vegetarian Banh Xeo (Vietnamese Crepes)
- Smitten Kitchenâs Mushroom Crepe Cake
- Steamy Kitchenâs Crispy Crepes with Apple, Brie & Prosciutto
- Panini Happyâs 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 Aidellâs), 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
