Sweet potato crepes with orange scented cranberry sauce. Fancy way of saying I put something orangey in the sauce.

The food blog world is a lot like the stores when it comes to holiday decorating. MONTHS before the actual holiday is upon us there is decorations already up. In food blog world people are posting gazillions of recipes for those holidays way ahead, which is great for planning and getting ideas for new dishes or revamping the usuals and favorites, but Thanksgiving hasn’t even happened yet and all I am seeing is tons of recipes for what to do with leftovers already.  We are actually traveling for the first time in FOREVER to my parents house for Thanksgiving. I honestly think its been almost 15 years. My husband and I work, have worked in the medical field for ever and one if not both of us has always been working and or on call, on the day of, or the days before and after. So we never celebrate it in the traditional sense and we never travel for the holiday. But this year we get to. So excited. But since we are traveling that means probably no leftovers to take home. So what did I do? I roasted a huge turkey breast the other day, cooked up sweet potatoes, made cranberry sauce etc. for our own versions of “leftovers”. Its been fun eating “leftovers” pre-Thanksgiving week.

I am a HUGE breakfast foods fan. Pancakes, waffles, crepes etc. I could eat them any time of day easily.  I make pumpkin versions a lot but wanted to make these Thanksgiving themed with sweet potatoes. I took my normal crepe batter and altered it a little and adjusted amounts of ingredients until I got the consistency I was looking for. They were a little thicker than I wanted so I ended up adding in more milk and they came out perfect.  The tart cranberry sauce is lightly sweetened with honey, orange zest and juice which makes it a perfect complement to the sweetness of the sweet potatoes in the crepes.

I am still trying to figure out best lighting in my house for pics and many times its at night with the light boxes my husband built for me. I like them OK,  I think its very obvious its artificial light, but I am learning to make them look decent, to me at least. Well I was so worried about the lighting that I forgot to put forks in the pictures until I was halfway through taking pics , and I kept taking the exact same angle, set up. I literally had 100 of the exact same picture.  I started making lists of photography reminders for me to remember to change angle, style things differently etc. I also used to do process or step-by-step photos on my old blog, but I haven’t done any here yet because the house we are in doesn’t get good lighting in the kitchen at all, and the overhead fluorescent lights make food look awful. I don’t want awful looking food. That’s no fun.

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Yield: 10-12

Sweet Potato Crepes With Orange Scented Cranberry Sauce

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A perfect combo of sweet and tart. Sweet potato crepes with cinnamon and nutmeg topped with tart cranberry sauce sweetened with honey and orange. A great way to use up Thanksgiving leftovers for a light breakfast or dessert! Yield 10-12 crepes Prep time for sauce 5 min Cook time for sauce: 15 min Prep for Crepes: 20 min Cook time: 15-20 min depending on amount of crepes Total time: 45-55 min

Ingredients

• For the sauce:
• 2 1/2 cups fresh cranberries
• 1/3 c honey (you can also use sugar or brown sugar)
• 1 tbsp orange zest
• ½ c orange juice
• ½ tsp cinnamon
• For the crepes:
• 1 1/4 cup all-purpose flour
• ½ tsp cinnamon
• ½ tsp nutmeg
• 2/3 cup sweet potato puree ( steamed or baked sweet potato pureed or canned)
• ½ teaspoon salt
• 1 ¾ cup milk
• 2 whole eggs, room temp
• 2 tablespoons melted butter
• 1 tablespoon brown sugar
• 1 tsp vanilla
• Topping (all optional)
• Honey
• Cinnamon
• Powdered Sugar

Instructions

For the sauce:

Combine all ingredients for the sauce in a sauce pan, bring to a boil and then lower heat to medium low and simmer until thickened. About 15 min or so. Taste and add more honey if desired. Sauce can simmer while the crepe batter is resting.

For the crepes:

Combine all ingredients in a blender and blend on low until smooth. Let rest 20 min until the air bubbles are mostly gone. Transfer to a measuring cup or smaller container that’s easier to scoop out of.

Head a small skillet (8-10”) over medium heat. Either use cooking spray, coconut oil or butter to grease the pan. Here comes the fun part. With one hand holding the handle of the pan, use a measuring cup to pour in ¼ c batter with the other while swirling the pan with the other hand to coat the pan with a thin layer of batter. Cook for one minute or until starting to brown. Flip and cook another 30 seconds. Place on a plate and cover with a sheet of wax paper. Repeat with remaining batter and layer each on the plate with wax paper in between each until they are ready to assemble.

Assembly:

Either place 1-2 tablespoons of the sauce on one edge of the crepe and roll up, or fold crepe in half and then half again to form a wedge and spoon some sauce on top. Add a dusting of powedered sugar, a little drizzle of honey and a sprinkle of cinnamon or more orange zest. Enjoy!

Notes

The crepe batter can be made the day before so there is minimal prep time. Just blend, and put in an airtight container in the fridge. Let come to room temp while sauce is being made and make crepes as stated in the directions.

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