Recipe: Crepes with Tomato Sausage Zucchini and Cheese

Crepes:

eggs

all-purpose flour

chickpeas (garbanzo bean) flour

skim milk

water

kosher salt

melted butter, plus more for pan

Filling:

olive oil, divided

large shallot, minced

pre-cooked chicken & sundried tomato sausages (such as Aidell’s), cut in half lengthwise, then thinly sliced (or your favorite sausage or leftover ham)

small zucchini, cut in half lengthwise and thinly sliced

freshly ground black pepper

mascarpone cheese, room temperature

egg

thinly sliced fresh basil

finely chopped hazelnuts