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Winter Crepes

with Roasted Parsnips and Apple Compote

dinner

Crepes are usually a sweet treat, but they can play savory, too. Whole wheat flour gives our crepes a little extra heft, and the roasted root vegetable filling is supremely satisfying. Apples and onions marry in a well-balanced compote, and peppery arugula makes the perfect side salad. The finishing touch? A drizzle of creamy, tangy sauce made from almond milk and Kite Hill cream cheese.

SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
690
FAT
32g
CARBOHYDRATES
86g
PROTEIN
23g

MAIN INGREDIENTS

INSTRUCTIONS