Chipotle Butternut Squash Crepes with Cilantro Crema
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory crepes filled with spiced butternut squash, chipotle, and topped with cilantro crema and pumpkin seeds. Smoky and creamy with a hint of heat, it's a vegetarian dinner that impresses.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups 1/4” cubed butternut squash
- 1/2 chipotle pepper (crushed)
- 2 tablespoons adobo sauce
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 cup fine-ground cornmeal
- 1/4 cup white wheat flour
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon melted butter
- 1/3 cup sour cream
- 1/3 cup heavy cream or half/half
- 3 tablespoons minced cilantro
- Pinch of Salt
- Toasted Pepitas
- Lime wedges (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 334mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 461mg
- Calcium
- 119mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 334MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.