Sweet Potato Crepes w/ Blackberries

I miss crepes. I used to eat them all the time but I haven't made them in such a long time. My family has such a good crepe recipe so I decided to make it with a few modified ingredients, just for added nutrition. Then, I wanted to be creative and come up with something unique to fill the crepes with! So somehow, out of my crazy mind, I came up with this. A little weird at first, but when you try it, you will just say, "Oh man. Oh buddy. Oh goodness." Sweet potato filling with blackberries. Its good. I promise. So if you want something sweet, or you feel like being French for a while, or you simply just wanted to try this odd concoction, then you better start cooking.

 

Ingredients

 

*makes about 14 crepes*

For crepes:

• 1-1/2 cups of whole wheat pastry flour
• 1-1/2 cups of milk (rice, almond, or dairy)
• 2 eggs
• 1 Tb. grape seed oil

For sweet potato mixture:

• 1 medium sized sweet potato, steamed, mashed
• 2-3 Tb. honey/agave (depending on how you sweet you want it)
• 4 Tb. vanilla greek yogurt

 

 

• blackberries to put inside

 

 

 

1. In a medium bowl, whisk the ingredients for the crepes.
2. Heat up a small sauce pan over medium heat
3. If you don't have non-stick pans, spray pan.
4. Pour in 1/4 cup of batter into pan and make a circular motion with the pan to ensure that the batter thins out over the whole bottom of the pan.
5. Watch it and once the color of all the batter goes from light to a darker color, flip it. (It may still stick to the pan. If it does, give it another 30-60 seconds)
6. Flip and cook for another 1-2 minutes
7. For the sweet potato mixture, mash together all the ingredients once the steamed sweet potatoes have cooled.
8. Once the crepes are done, fill with desired amount of sweet potato mixture (beware, its really heavy so used a small amount) and blackberries.
9. Top with agave or all natural maple syrup.