Savory Tuscan Crepe

For Mother's day brunch, we went to Fontaine Caffe and Creperie in Old Town Alexandria - http://www.fontainecaffe.com. Dave and I both opted for savory crepe instead of a sweet crepe. We both enjoyed it so much, I decided to try to recreate it at home.

Dave and I enjoyed their 'Tuscan' crepe. We pretty much copied it and added some fresh herbs from our garden. For a first attempt, it turned out quite nice. We served it with lightly sauteed zucchini and summer squash.

Ingredients:
Buckwheat crepe
Italian sausage
Tomatoes
Cannellini beans
Onion
Bell Peppers
Fresh herbs (basil, parsley and oregano)

This is a photograph of the Buckwheat crepe batter. I used a recipe from the LA Times that worked well enough, but I'm tempted to use our regular crepe recipe and omit the vanilla and sugar and use whole wheat flour to please the masses.


I enjoyed the heartiness of the buckwheat, but Dave said he preferred the consistency and texture of the crepes from a different recipe we use. The buckwheat crepes took longer to cook, did not coat the pan as easily, and did not brown as nicely. Despite these issues, they still turned out pretty good.

For the filling, I used ground Italian sausage, cooked it, and drained it. Then I started to saute a red and yellow bell pepper in a light amount of olive oil for a few minutes. I added red onion to the peppers and sauteed for another five minutes. Once the peppers and onion reached my desired texture, I added 1/2 to 3/4 can of rinsed and drained cannellini beans, fresh Roma tomatoes and fresh herbs (basil, parsley and oregano).
The filling tasted great! I took seconds of just the filling. This sausage mixture would also work wonderfully on pasta, quinoa or rice.

Bon Appetite!