DEEEEEElicious! This is all I can say. If you’re feeling a winter hangover this spring in Germany, then this is what you need! Cozy pumpkin or sweet potato crepes with a warm tart topping of rhubarb and a hint of ginger to revive your soul! Of course, it’s also good to eat when the sun is shinning as well.
Sweet Potato Crepes & Ginger Rhubarb Sauce
- Crepe Batter
- 1 ½-cup cassava flour (gluten-free flour works as well)
- 1 ½-cup coconut or almond milk reserve the 1/2 cup if needed
- ½-cup water
- ½-cup pumpkin or sweet potato puree
- 2 tbsp coconut oil melted
- 2 tsp homemade vanilla or scrape the inside of a vanilla bean!
- 2 large eggs
- Ginger Rhubarb Sauce
- 2 tbsp pure maple syrup
- dash salt
- dash cinnamon
- 2” grated fresh ginger
- 3 stalks rhubarb cleaned and cut in 1
- Step 1 Crepe Batter
- Step 2 Place in a blender or bowl or mixer. Blend until ingredients are smooth. The batter should be as thin as honey. Use the reserved 1/2-cup of milk to bring it to the right consistency if needed. Place the mixture in the fridge. This helps the bubbles rise to the top and pop. Make the Ginger Rhubarb Sauce while it sets.
- Step 3 Ginger Rhubarb Sauce
- Step 4 Place the maple syrup, salt, cinnamon, rhubarb and, ginger in a saucepan and simmer for 20 minutes. Stir and cock the lid so it thickens. I like to keep some chunks of rhubarb for flavor and texture so I don’t puree the final mixture.
- Step 5 Create The Crepe!
- Step 6 Stir the chilled batter. Heat your crepe pan or frying pan and coat with a bit of coconut oil on a paper towel. Cook your crepes. I do the whole batch and layer them with baking paper and then freeze them.
- Step 7 They will last in the refrigerator for a week and the sauce is good for 2 weeks. I use the sauce on my gluten bread as jam!