Spring Vegetable Potato Crepes Recipe
Recipe By Honest Cooking
Filled with green, spring goodness, serve these vegan vegetable and potato crepes at your next brunch or dinner feast.
4.3
27 Rating -
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ingredients serve
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Add to Shopping ListIngredients for Spring Vegetable Potato Crepes Recipe
- 3-4 Medium russet potatoes peeled
- 2 tablespoon Unsalted vegan butter room temperature
- 0.13 cup Heavy cream
- 3/4 teaspoon Salt plus more to taste
- 3/4 cup All-purpose flour plus more for rolling
- 1/2 teaspoon Olive oil
- 1 Small shallots diced
- 1 Cloves garlic minced
- 2 ounce Bella mushrooms roughly chopped
- 3/4 cup Asparagus spears cut into thirds
- 1/2 cup 1/2 to vegetable broth
- 1/2 cup Peas Fresh Or Frozen
- 1/2 teaspoon Lemon zest
- 1/2 teaspoon Fresh thyme
- As required Sea salt
- As required Black pepper
- 0.06 cup Sliced almonds
- 2 Scallions or green onions thinly sliced
Nutrition
value
value
961
calories per serving
13 g Fat41 g Protein165 g Carbs25 g FiberOther
Current Totals
- Fat13g
- Protein41g
- Carbs165g
- Fiber25g
MacroNutrients
- Carbs165g
- Protein41g
- Fiber25g
Fats
- Fat13g
Vitamins & Minerals
- Calcium256mg
- Iron12mg
- Vitamin A152mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B62mg
- Vitamin B9287mcg
- Vitamin B120mcg
- Vitamin C210mg
- Vitamin E5mg
- Copper1mcg
- Magnesium340mg
- Manganese4mg
- Phosphorus620mg
- Selenium26mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking