Sweet Potato Crêpes

Sweet potatoes are all the rage right now, and for good reason given the power house of nutrients that they are. I love some just sautéed in butter and salt as a side for dinner, it’s so delicious! Although, sometimes it’s also nice to bring the goodness of such versatile vegetables to simpler foods that are not by themselves nutrient dense and could even be less preferred choices in terms of their health quotient. Crêpes are one of those, and on their own are benign. But using a more wholesome flour and adding a vegetable to the mix, they can be elevated to your new favourite guilt-free breakfast or weekend summer brunch on the patio!

Sweet Potato Crêpes

Ingredients

  • 1/2 medium sweet potato

  • Dash of olive oil

  • 1/4 cup spelt flour

  • 2 eggs

  • 1/4 tsp cinnamon powder

  • 1/4 tsp orange extract

  • 3/4 cup almond milk

  • Pinch of salt

  • Knob of butter

Method of Preparation

  1. Pre-heat the oven to 180°C. Brush the sweet potato with a little olive oil. Bake for 40-45 minutes, till the flesh is soft. Scoop out the flesh and allow it to cool.

  2. Blend the sweet potato with the remaining ingredients, except the butter. Transfer the batter to a bowl.

  3. Heat a non-stick pan. Add a knob of butter and swirl the pan or wipe with a paper towel so the butter is evenly spread. Add 1/4 cup batter and swirl the pan till the batter is evenly spread. Cover the pan with a lid and cook for 1 minute. Remove the lid and cook for ~2 minutes. Flip the crêpe and cook for ~1 minute. Fold and transfer to a plate. Repeat till all the batter is used up.

  4. Top with some strawberries and coconut blossom syrup, and enjoy when it’s warm!