Fall is in the air, everywhere I look around! The weather is starting to get cooler, and all the pumpkin recipes are being pulled out of storage. But wait-there’s a new kid in town…Sweet Potato Crepes! Just when you thought fall couldn’t get any better.
Sweet Potato Crepes
1 Sweet Potato
1 c. Almond Milk
1/4 c. Brown Sugar
2 tb. Flour
2 tb. Coconut Oil (melted)
1/2 tsp. Cinnamon
1/4 tsp. Salt
Preheat the oven to 400 degrees. Bake a sweet potato for about an hour, or until it is completely soft.
Once the sweet potato has completely cooled, place in a large mixing bowl and add almond milk, eggs, and coconut oil. Thoroughly mix the ingredients together until the mixture is completely smooth.
Whisk in brown sugar, cinnamon, salt, and flour. Once all the ingredients have been added, and the batter is smooth, place the bowl in the refrigerator for about 15 minutes.
In a medium skillet heat up some coconut oil. When the pan is hot, pour a ladle full of batter onto the pan. Once the edges of the crepes begin to brown, it’s time to turn the crepe over. Allow the other side of the crepe to cook and then remove it from the heat.
Top the crepes with fruit, sugar, or syrup. If you’re feeling really sassy, try Nutella, you won’t regret it.