Thursday, January 19, 2012

Sweet Potato Crepes - Sweet and Savory!

These crepes are light and buttery with a slightly sweet flavor from the naturally Gluten Free Sweet Potato flour!
The color is gorgeous and is the perfect compliment to go with all your favorite fillings - fruit, vegetables, cheese and meats.
Don't forget the chocolate for the sweet fillings! 

Sweet Potato Crepes - Gluten Free
Makes approximately 25,  6-8 inch crepes plus a few to practice and discard. 
Prepare the fillings ahead of time to make it easier to serve warm crepes.


3/4 cup Zocalo Gourmet Sweet Potato Flour
1 cup Maninis Gluten Free Multiuso - Multipurpose flour
3/4 tsp Matiz sea salt
2 3/4 cup whole milk
3 large eggs
5 Tbs butter, room temperature, plus a little more for the skillet
1 1/4 cups water

Add the Sweet Potato Flour, GF Mulituso flour and sea salt to a medium bowl.  Use a whisk to break up any clumps and set aside.

Add the milk, eggs, butter and 1 cup of water to a bowl.  Using a hand mixer set on low, blend mixture and continue to slowly add the remaining flour mixture.

The consistency should be like heavy cream - not too thick and not too thin.  If it is too thick, add a little more room temperature water 1 Tbs at a time.
Tip - To check consistency, scoop a spoon of batter and slowly let it pour back into bowl. It should slowly pour in a thin stream and not be clumpy.

Set aside in a covered bowl for 1 hour in the refrigerator.
After taking it out, use the hand mixer to mix the batter for 1-2 minutes.
If it is too thick, add 1/4 cup of room temperature water.

Heat the non-stick skillet on medium high heat.
Use a 1/4 cup to scoop out the batter and pour it into the center of the skillet. Pick up the pan and rotate it in a circular motion to let gravity move the batter out towards the end of the pan. The batter should be spread out in a round shape approximately 6 inches.

Let cook for 3-4 minutes or until you see bubbles and the edges become golden, crispy and slightly rise off the pan.  Use a small shaped silicone spatula to loosen under the crepe from the pan.  In a quick motion, lift the crepe on the small spatula and flip or roll over. Cook for another 2-3 minutes. You should see bubbles poof up under the crepe and the edges continue to darken and crisp.  Remove from pan serve on a plate.  Add prepared fillings.  Place additional crepes on a cooling rack.

Please note due to the higher natural sugar content of the sweet potato flour, the first side of the crepe cook will appear darker than traditional crepes. The other side will have the dark markings like a tortilla. 

Savory fillings - sautéed vegetables such as kale, broccoli, spinach, mushrooms, onions, tomatoes, garlic, meat, cheese

Sweet fillings - berries, whipped cream, sautéed fruit - pears and apples with cinnamon are really nice! 

Store leftovers in self sealing bags in the refrigerator for up to 2 days or in freezer bags with parchment paper in between each crepe for up to a month. Reheat on a skillet over medium heat for 1-2 minutes then add the fillings.


1 comment:

Archer said...

I just found your products through Bastyr! I'm very impressed. I can't wait to try them. This recipe looks fanastic, but I can't make it because I can't have diary or tapioca. :( I'll have to try making an archerfriendly version!