1 cup cold water
1 cup cold milk
4 large eggs
1/2 tsp salt
1/2 tsp dried dill
2 cups all-purpose flour
4 tbsp melted butter
Whisk everything together by hand. Refrigerate for 1 – 2 hours so that crepes will be light in texture.
Heat a non-stick or cast iron pan to medium high.
Melt 2 tsp butter in the pan and add 1/4 cup crepe batter, immediately and quickly tipping and turning the pan so that batter evenly covers the entire bottom of the pan.
Let it cook for 1 minute, gently flip over and cook for approximately half a minute longer.
Place parchment paper between cooked crepes.
2 tbsp olive oil, divided
1 large shallot, minced
12 oz. pre-cooked kielbasa, cut into 1/2 inch pieces
1 small yellow or green zucchini, cut in half lengthwise and thinly sliced
½ tsp freshly ground black pepper
4 oz. mozzarella cheese, grated
4 oz Parmesan cheese, grated
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 mozzarella cheese and egg until combined.
Using 8 crepes, arrange 1/3 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.
Preheat oven to 350 degrees.
Bake until the crepes are heated through, 10 to 15 minutes. Serve immediately.