Savoury crepes are a knife-and-fork affair that can be presented with your family’s go-to protein and roasted vegetable of choice.
Tip
Heat leftover socca pancakes in the oven to crumble over salad for a healthy, protein-rich crouton.
Sweet-Potato-and-Broccoli-Stuffed Socca Crepes
Ingredients
- 1 bunch fresh parsley or cilantro, roughly chopped
- 1 garlic clove
- 1/4 tsp (1 mL) salt
- 2 Tbsp (30 mL) apple cider vinegar
- 1/3 cup (80 mL) extra-virgin olive oil, plus more as needed
- 2 sweet potatoes, peeled and diced into small cubes
- 1 head broccoli, florets cut into small pieces
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 tsp (10 mL) ground cumin
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) cooked black beans or cubed cooked organic chicken
- 1 recipe Basic Socca Pancakes
- 4 oz (113 g) goat cheese, crumbled
- 1 lime, quartered
Nutrition
Per serving:
- calories468
- protein17g
- fat27g
- saturated fat6g
- trans fat0g
- carbohydrates44g
- sugars6g
- fibre10g
- sodium446mg
Directions
01
Preheat oven to 425 F (220 C).
02
For sauce, in food processor, pulse parsley or cilantro, garlic, and salt until finely minced. Blend in vinegar. With machine running, drizzle in oil through top chute until a verdant, slick dressing forms. It should be slightly runny; if itu2019s too pastelike, add additional oil until it falls off the spoon. Store in airtight container in refrigerator for up to 1 week.
03
For filling, on large baking sheet, toss together sweet potatoes, broccoli florets, oil, cumin, and salt. Roast for 25 to 35 minutes, or until vegetables are tender and beginning to char. Mix in beans or chicken. Bake for about 5 minutes longer, until filling is hot.
04
Place 2 socca pancakes on plates and fill with roasted vegetable mixture, goat cheese, and Herb Sauce. Fold over and serve with lime wedges.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
