Baked Crepes with Sausage & Zucchini
These savory baked crepes are stuffed with sausages, mascarpone and zucchini. They are fantastic for brunch or dinner!
Servings: 8 Servings
Calories: 346kcal
Ingredients
The crepes:
- 2 eggs
- ⅔ cup all-purpose flour
- ⅔ cup chickpea (garbanzo bean) flour
- 1 cup skim milk
- ½ cup water
- ¼ teaspoon kosher salt
- 2 tablespoons melted butter
The filling:
- 2 tablespoons olive oil divided
- 1 large shallot minced
- 12 ounces pre-cooked chicken sausage (such as Aidell's) cut into half-circles
- 1 small zucchini cut into half-circles
- ½ teaspoon ground black pepper
- 4 ounces mascarpone cheese room temperature
- 1 egg
- 1 tablespoon thinly sliced fresh basil
- 3 tablespoons finely chopped hazelnuts
Instructions
The crepes:
- In a blender, combine eggs, flours, milk, water, salt, and melted butter. Puree for about 10 seconds. Scrape down sides, then puree for additional 15 to 20 seconds, or until mixture is smooth.
- Cover and refrigerate for at least 1 hour and up to 24 hours.
- Remove the crepe batter from the fridge and stir. Heat a 9- or 10-inch nonstick crepe pan over medium-high heat. Lift the pan from the heat, pour ¼ cup crepe batter onto the pan in a circular motion, and swirl to evenly coat the pan. Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, flip the crepe and cook for additional 15 seconds.
- Remove from the pan, and place on a clean kitchen towel. Repeat with the remaining batter until there are 8 crepes.
The filling:
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add shallots and cook, stirring, for 1 minute. Add sausages and cook, stirring occasionally, until sausages start to brown. Add zucchini slices and cook until they are just tender. Remove from heat and let cool for 5 minutes.
- In a medium bowl, stir together mascarpone cheese and egg until combined. Stir in sausage mixture, basil, and hazelnuts.
- Using 8 crepes, arrange ⅓ cup filling down the center of each crepe. Roll and lay side-by-side in a greased 9- by 13-inch baking dish. Brush the tops of the crepes with 1 tablespoon olive oil and sprinkle Parmesan cheese over top.
- (Make ahead: At this point, the crepes can be covered with plastic wrap and refrigerated for up to 24 hours. Let the crepes rest for at room temperature for 15 minutes before baking.)
- Bake until the crepes are heated through, 10 to 15 minutes. Serve immediately.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1stuffed crepes | Calories: 346kcal | Carbohydrates: 20g | Protein: 15g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 562mg | Fiber: 2g | Sugar: 4g
