alive logo

Sweet-Potato-and-Broccoli-Stuffed Socca Crepes

Serves 6.


    Sweet-Potato-and-Broccoli-Stuffed Socca Crepes

    Savoury crepes are a knife-and-fork affair that can be presented with your family’s go-to protein and roasted vegetable of choice.



    Heat leftover socca pancakes in the oven to crumble over salad for a healthy, protein-rich crouton.


    Sweet-Potato-and-Broccoli-Stuffed Socca Crepes


    Herb Sauce
    • 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


    Per serving:

    • calories468
    • protein17g
    • fat27g
      • saturated fat6g
      • trans fat0g
    • carbohydrates44g
      • sugars6g
      • fibre10g
    • sodium446mg



    Preheat oven to 425 F (220 C).


    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.


    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.


    Place 2 socca pancakes on plates and fill with roasted vegetable mixture, goat cheese, and Herb Sauce. Fold over and serve with lime wedges.


    Like this recipe?

    This recipe is part of the Socca collection.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.