Sweet Potato Crepes with Bourbon Caramel Sauce
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Credit: Jennifer Hill Booker
National Culinary Review, November/December 2021
From the Chef
“This Southern spin on a French classic is a flavorful way to use leftover roasted sweet potatoes. If you have leftover bourbon caramel sauce (which I doubt), it’s delicious on muffins and over ice cream.”
½ cup mashed roasted sweet potato, skin removed
2 large eggs, beaten
½ cup whole milk
½ cup water
1 cup all-purpose flour
¼ teaspoon cinnamon
Pinch ground cloves
4 tablespoons melted butter, plus more for greasing
1. Combine all of the crepe ingredients in a large bowl and whisk until smooth and lump free, about 10 minutes.
2. Place the crepe batter in the refrigerator and chill for at least 1 hour to overnight. This allows the air bubbles in the batter to subside so the crepes will be less likely to tear during cooking.
3. Heat a 6-inch nonstick crepe pan over medium heat, until pan is hot but not smoking.
4. Add butter to coat, about 1 teaspoon, swirl over bottom of pan and pour off any extra butter. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds.
5. Remove the pan from the stove and using a rubber spatula, quickly loosen the edges of the batter away from the pan, then, using the spatula and your fingers, flip the crepe over very carefully.
6. Place the pan back on the stove and cook the crepe for another 30 seconds and remove, placing the crepe flat on a cookie sheet lined with parchment paper. Continue until all batter is used. Refrigerated leftover batter will keep for up to 2 days.
7. After the crepes have cooled, you can fill them with your choice of filling, like ice cream, and serve warm with bourbon caramel sauce.
1 dozen crepes
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