If you’re looking to delight your Thanksgiving guests without an intense amount of extra effort, look no further than the trusty sweet potato. This festive and delicious tuber can transform into the perfect side dish. But a simple sweet potato recipe like a sugary casserole might not add the wow factor that you’re looking for. Plus, it’s probably not the smartest side for any guests with diabetes. For a creative alternative with tasty health benefits, try the sweet potato crepe!
Sweet potato crepes are made of Hearthy Foods Sweet Potato Flour – a healthy swap for wheat flour. This gluten-free flour is not only diabetes-friendly, given its low glycemic index, but also rich in vitamins A and C. Both nutrients are key components of a healthy immune system, and both help reduce inflammation in the body. In addition, sweet potato flour is high in fiber, which can slow down the absorption of sugar into the bloodstream because it slows digestion. When eaten in moderation, this treat makes a perfect snack for anyone looking to moderate their sugar intake. And, if you want to use crepes to make indulgent appetizers or desserts, you can do that, too!
How to Make Sweet Potato Crepes
This sweet potato recipe requires very few ingredients and just five to 10 minutes of prep time. Five large crepes require three eggs, ¼ cup of plant-based or real milk, 2 tablespoons of maple syrup, 3 tablespoons of sweet potato flour, ½ teaspoon of cinnamon, and a pinch of salt. Combine the eggs, milk, and maple syrup first, then whisk in the remaining ingredients.
After heating up a large frying pan (preferably a non-stick one) and adding a small amount of cooking oil, pour just ¼ cup of the batter into the pan, tilting the pan left and right to evenly coat the bottom. When it looks as though its nearly cooked through, gently flip it and cook it for a few more seconds. Slide the crepe out of the pan and repeat!
Of course, one of the hardest parts of cooking a crepe is flipping it over. But don’t let that deter you. Make it easy on yourself by gently lifting the sides of the crepe with a spatula as it cooks. When it’s time to flip, Martha Stewart suggests that you pull up one edge of the crepe with the spatula, then use your fingers to carefully lift and flip. Don’t try to use the spatula alone – things can get messy, and your delicate crepe might rip.
When you’re finished, your sweet potato crepes should have a light, flaky texture and a slightly sweet flavor. The flour adds a natural sweetness to the recipe, which is why you need very little extra sugar.
The best part about making crepes is getting creative with the filling. We recommend using fresh fruit, such as raspberries, blueberries, or bananas with a little cinnamon and peanut butter. That should satisfy your sweet tooth and give you a balance of healthy fats. If you want to fully commit to the Thanksgiving flavor palate, try spreading a dollop of butter and pumpkin butter inside each crepe.
Testing out savory ideas? Make Thanksgiving rollups filled with a little turkey and stuffing, drizzled with cranberry sauce. For a delicious, creamy splurge, fill them with melted gruyere cheese, mushrooms, and scallions. A little splash of creativity goes a long way!
Yields: 5 Crepes
- 3 Eggs
- ¼ cup of plant-based or real milk
- 3 Tablespoons of Hearthy Foods Sweet Potato Flour
- 2 Tablespoons of Maple Syrup
- 2 Teaspoons of Cinnamon
- Pinch of Salt
- Cooking Oil
- Spray cooking oil into a pan and tilt from left to right
- Pour 1/4 of cooking batter into the pan and tilt the pan to evenly coat it with batter
- When it looks evenly cooked through, flip and cook for a few more seconds to even out the other side
Recipe by Jenna Cartusciello