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Winter Crepes with Roasted Parsnips and Apple Compote

Winter Crepes

with Roasted Parsnips and Apple Compote


French Dinner Dessert Tofu Root Vegetables Leafy Greens Fruit High-Protein Seasonal Menu Holiday Recipes Comfort Foods Party Foods
2 2
35 min


  1. 3 oz fingerling potatoes
  2. 1 parsnip
  3. 1 package extra firm tofu
  4. 1 tsp dried thyme
  5. 1 ¼ cups almond milk
  6. ¾ cup whole wheat flour
  7. ¼ tsp ground cinnamon
  8. 1 granny smith apple
  9. 1 red onion
  10. 1 + ¼ tsp apple cider vinegar
  11. 1 packet turbinado sugar
  12. 2 tbsp Kite Hill cream cheese
  13. 1 oz arugula
  14. 3 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included


  • Baking sheet
  • Whisk


Roast the veggies

Preheat your oven to 425°F. Rinse the fingerling potatoes. Peel the parsnip. Small dice the potatoes and parsnip. Drain the tofu and then crumble it onto a baking sheet. Add the potato and parsnip to the baking sheet. Drizzle 1 tbsp olive oil, and season with the thyme, salt, and pepper. Toss to coat, and put in the oven to roast until everything is slightly caramelized, about 15 to 20 minutes.

Batter up

Measure out 1 cup of almond milk — reserve the rest for later. In a medium bowl, combine the 1 cup almond milk, whole wheat flour, ⅛ tsp cinnamon (reserve the other half), and 1 tsp salt. Whisk well to remove any lumps and set crepe batter aside. Peel and small dice the apple and red onion.

Make the compote

Add 1 tbsp olive oil to a large skillet and place over medium-high heat. Add the onion and cook until softened, about 5 to 7 minutes. Add the apple, 1 tsp apple cider vinegar (reserve the rest), and the turbinado sugar. Cook until apple caramelizes, about 5 minutes. Add ¼ cup water and reduce heat to low. Cook until compote thickens, about 8 to 10 minutes. Season to taste with salt and pepper.

Crepe time

Add ¼ tsp oil to a nonstick skillet (or spray with cooking spray), and place over medium-low heat for a few minutes. Pour ⅓ cup of the crepe batter into the center of the pan. Gently tilt the pan in a circle, so that the batter covers the bottom. Cook for 1 to 3 minutes, then gently flip and cook for another minute. Transfer to a plate and repeat 3 more times.

Make the crema

In a small bowl, whisk together the remaining ¼ cup almond milk and remaining ⅛ tsp cinnamon with the Kite Hill cream cheese to make a smooth sauce. In a bowl, mash the roasted vegetables and tofu with 1 tbsp of the creamy sauce to make the crepe filling. Rinse and dry the arugula and toss with remaining ¼ tsp apple cider vinegar. Season to taste with salt and pepper.

Fill er’ up!

Evenly distribute the crepe filling between your crepes and then roll them up. Place the roasted parsnip crepes on your plates, seam side down, and drizzle with the Kite Hill sauce. Top with the warm apple-onion compote. Serve the arugula salad on the side, and drizzle the remaining Kite Hill sauce on top.