Chickpea Crepes with Roasted Vegetables and Chipotle Compound Butter
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
2 large servings
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Course
Dinner
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Cuisine
International
Chickpea Crepes with Roasted Vegetables and Chipotle Compound Butter
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Veggies
- 2 cups carrot diced
- 1 cup parsnip diced
- 2 teaspoons olive oil
- ¼ teaspoon salt sea salt
- cilantro for topping
Crepes
- ½ cup chickpea flour
- ¼ teaspoon salt sea salt
- 2 egg large
- ¾ cup milk see note, whole
- 1 tablespoon olive oil
Compound butter
- 1/2 cup butter room temperature
- 2 chipotle in adobo sauce
- Pinch salt
- lemon zest from ½ lemon
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.
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