with Roasted Parsnips and Apple Compote
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.