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Sweet Potato Crepes With Orange Scented Cranberry Sauce

Shanna
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
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Course Breakfast
Servings 10 -12

Ingredients
  

  • For the sauce:
  • 2 ½ cups fresh cranberries
  • ⅓ c honey you can also use sugar or brown sugar
  • 1 tablespoon orange zest
  • ½ c orange juice
  • ½ teaspoon cinnamon
  • For the crepes:
  • 1 ¼ cup all-purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅔ 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 teaspoon 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.