Friday, February 10, 2012

Sweet Potato Crepes


Ingredients:

3/4 cup sweet potato flour*
1/2 teaspoon vanilla
2 eggs
1 cup of milk
1 tablespoon of dry milk
Pinch of sea salt 

Instructions:

Mix all items in a blender or food processor until it has become a creamy batter.

Spray a nonstick skillet heated over a medium heat with nonstick spray. Follow by adding 2 tablespoons of the crepe batter into the skillet.
Tilt the skillet and swirl it in a circular motion until the batter is evenly spread over the pan. 


Cook the crepe until the outer edges begin to brown and loosen from the skillet.

Flip the crepe to the other side and cook for about 30 more seconds. 
Using a thin spatula, lift the crepe from the pan and serve with your favorite filling.


* Sweet Potato Flour can be purchased at whole foods or you can order here: ONLINE STORE

Cooking With Sweet Potato Flour- (why didn't we think of this sooner)

Sweet Potatoes are full of Vital Nutrition!




Despite a physical similarity and a frequent confusion with their names, yams and sweet potatoes are not even distantly related. They are in two different botanical families. Yams are actually related to grasses and lilies. 

Here are some Sweet Potato Facts to set the record straight:
  • Sweet potatoes were grown in Peru as early as 750 BC.
  • Native Americans were growing sweet potatoes when Columbus arrived in 1492.
  • George Washington grew sweet potatoes on his farm at Mount Vernon, Virginia.
  • In 1918, during WWI, when the supplies of wheat flour were falling behind, the USDA utilized sweet potato flour to stretch wheat flour in all baked goods.
  • Sweet potatoes are high in fiber, vitamin A, iron, and calcium.
  • Despite the name “sweet,” studies have shown that it actually helps stabilize blood sugar levels.
  • Potato flour thickens sauces better than cornstarch!
But we want to know more 
about using Sweet Potato Flour!

The sweet potato can  be dried and processed to make starch and flour. Sweet potato flour holds moisture well, brings a richness of flavor, and adds a slight sweetness to any baked good. Sweet potato flour is incredibly versatile and can be used for baked goods, such as breads, cookies, muffins, pancakes and crepes, cakes, and doughnuts. It can also be used in soups, as a thickener for sauces and gravies, and in breading for fish. It is raw flour and does not require cooking before use. Sweet potato flour is great at holding moisture in baked goods and imparts a slight sweetness.
  

You can find this flour at Whole Foods Market  or try this

Sweet Potato Flour by Zocalo 


I have found that I love using this product in a variety of ways. It is 100% sweet potato flour. No preservatives or additives, and free of GMO's, Trans Fat, Sugar, Nuts, Wheat, Soy, Casein, and Gluten.  
I would love to hear from you on some of the ways you have replaced wheat flour with sweet potato flour. 
Here are some of my recipe ideas for you to try!   ENJOY!!!

Sweet Potato Crêpes
Add your favorite filling to these tender and delicious crepes!

RECIPE 


Vegetable Stuffed Sweet Potato Crêpes

 Filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce.
RECIPE




Vegetable Stuffed Sweet Potato Crepes




INGREDIENTS

  • 1/3 cup plain kefir or sour cream
  • 1/2 cup chopped fresh chives, divided, plus more for garnish
  • 3 tablespoons milk
  • 2 teaspoons lemon juice
  • 3/4 teaspoon sea salt, divided
  • 1 tablespoon extra-virgin
  • 2 cups chopped zucchini
  • 1 1/4 cups chopped green beans
  • 1 cup organic corn kernels (Costco sells frozen Organic corn)
  • 1 cup ricotta cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 teaspoon freshly ground pepper 
  • 6 Sweet Potato Crepes

  • PREPARATION

    1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
    2. Heat oil in a large nonstick skillet over medium-high heat. Add green beans first, then add zucchini and corn and cook, stirring, until beginning to brown, 5 to 7 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
    3. To roll crêpes, place one on a piece of parchment or wax paper. Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

    TIPS & NOTES

    • Tips: You can make and freeze crepes in advance. Thaw for 30 minutes before using.