I love recipes like this one. There are three components, all in their own way delicious and solid. Straight-forward roasted vegetables look like the star but I actually think it’s the chickpea crepes and the chipotle compound butter.
Compound butter and do a little dance
There’s nothing quite like compound butter. Butter is pretty fantastic as it is but when you start playing with flavors that like to tango with the creamy fat, it’s a new level.
What can you add to butter? Truly a lot. Garlic, ginger, herbs, spices, truffles, and sun-dried tomatoes just to name a few. From there you can use these butters on bread, tossed with roasted vegetables, as a pasta addition, added to steamed vegetables, or tossed with homemade french fries (a favorite of mine).
I think what I love most about this particular butter is that it’s smoky without being overly spicy. The chipotles add just the right amount of heat that helps to balance some of the butters richness. The butter makes more than you need, so plan to use it again later in the week.
Chickpea crepes: you need these
I’m not joking, you need these. Chickpea crepes have a subtle flavor but are naturally gluten-free and have a bit of protein. The are such a solid base for numerous veg-friendly meals.
One note, these crepes are different than socca. Socca is thicker. These crepes are my traditional crepe recipe with a couple small tweaks to accommodate the chickpea flour.
Finally, I know the vegetable combination might be a bit surprising here considering I’m known for squash and sweet potatoes. However, I love the carrots and parsnips together. Not only is the color beautiful, the mellow earthy flavor is the perfect compliment to the crepes and chipotle butter.
Of course, you have options. Swap the carrots and parsnips out for sweet potatoes, squash, other root vegetables, or summer flavors like peppers, green beans, and corn.
2 cups diced carrots
1 cup diced parsnip
2 teaspoons olive oil
¼ teaspoon sea salt
Cilantro, for topping
½ cup chickpea flour
¼ teaspoon sea salt
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
- 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.
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.
Keywords: chickpea crepes