Naturally Ella · by Erin Alderson
Chickpea Crepes with Roasted Vegetables and Chipotle Compound Butter
NUTRITION · PER SERVING45M COOK
CAL 38%·PRO 34%
CARBS 76G40% OF CAL
11G FIBER47G SUGAR17G OTHER
FAT 45G53% OF CAL
20G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpea flour crepes filled with roasted carrots and parsnips, topped with chipotle compound butter. A vegetarian main with earthy vegetables and smoky-spiced butter.
mainegg dishbeans⚙️ food processor🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 cups diced carrots
- 1 cup diced parsnip
- 2 teaspoons olive oil
- ¼ teaspoon sea salt
- Cilantro (for topping)
- ½ cup chickpea flour
- 2 large eggs
- ¾ cup whole milk (see note)
- 1 tablespoon olive oil
- 1/2 cup butter (room temperature)
- 2 Chipotles in adobo sauce
- Pinch of Salt
- Lemon zest from ½ lemon
At a glance
PER SERVING · TIME 45M
CAL 38%·PRO 34%
CARBS 76G40% OF CAL
11G FIBER47G SUGAR17G OTHER
FAT 45G53% OF CAL
20G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 790mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1079mg
- Calcium
- 185mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 790MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.