Chickpea Crepes with Roasted Vegetables and Chipotle Compound Butter

Name: Chickpea Crepes with Roasted Vegetables and Chipotle Compound Butter
Prep time: 15 min
Cook time: 30 min
Yield: 2 large servings
Ingredients: 2 cups diced carrots; 1 cup diced parsnip; 2 teaspoons olive oil; ¼ teaspoon sea salt; cilantro; ½ cup chickpea flour; ¼ teaspoon sea salt; 2 large eggs; ¾ cup whole milk; 1 tablespoon olive oil; 1/2 cup butter; 2 chipotles in adobo sauce; Pinch of salt; Lemon zest from ½ lemon

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Prep Time
15 mins
Cook Time
15 mins
Servings
2 large servings
Course
Dinner
Cuisine
International

Chickpea Crepes with Roasted Vegetables and Chipotle Compound Butter

Tyler Barnes

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Veggies

2 cups diced carrots
1 cup diced parsnip
2 teaspoons olive oil
¼ teaspoon sea salt
cilantro for topping

Crepes

½ cup chickpea flour
¼ teaspoon sea salt
2 large eggs
¾ cup whole milk see note
1 tablespoon olive oil

Compound butter

1/2 cup butter room temperature
2 chipotles in adobo sauce
Pinch of salt
Lemon zest from ½ lemon

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Instructions

Preheat oven to 425˚F. Place the diced vegetables on a sheet tray along with olive oil and salt. Toss until everything is well coated. Place in the oven and roast until tender and browning, 20 to 30 minutes (timing will depend on the size- just use your eyes).
While the vegetables are roasting, combine the ingredients for the crepes in a bowl. Whisk until smooth. If that batter feels too thick (feels more like pancake batter than crepe batter), add a splash more water.
Heat 8″ skillet over medium-low heat and lightly grease with butter or olive oil. Place about ¼ cup of batter in pan. Tilt/swirl the pan so that the batter covers the entire bottom of the pan in a thin layer.
Cook for about 30 to 60 seconds, until the edges begin to peel away from the sides of the pan and look golden. Flip and cook for another 20 to 30 seconds. Adjust heat higher/lower depending on how fast the crepe is cooking. Layer done crepes, slightly overlapping, on a plate or wax paper.
Finally, combine the room-temperature butter in a food processor along with the chipotles, salt, and lemon zest. Pulse until well combined. Transfer to a glass jar or shape into a butter log (I rarely do this.)
Once everything is ready, fold and layer the crepes on a plate. Add a couple tablespoons of the butter to the roasted vegetables with they are still warm. Toss until the butter has mostly melted and coated the vegetables. Place on top of the crepes and top with cilantro before serving.

Notes

Tips & Tricks: I’ve found that chickpea crepes want to thicken more than crepes made with wheat or all-purpose flour. If the crepe batter has a hard time swirling around the pan, thin it with a bit of milk.
: I’ve found that chickpea crepes want to thicken more than crepes made with wheat or all-purpose flour. If the crepe batter has a hard time swirling around the pan, thin it with a bit of milk.