DEEEEEElicious! Seriously, folks, it is amazingly delicious. 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, eating when the sun is shining is also good.
I suggest you start with the Ginger Rhubarb Sause. It needs to simmer on the stove until reduced. While it’s cooking, you can make the crapes so everything is ready when you are. Let’s get started!
Sweet Potato Crepes & Ginger Rhubarb Sauce
May 24, 2016
: 6-8 Crepes
: 15 min
: 30 min
: 45 min
: Easy
Ingredients
- 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 or 1/4 cup Monk Fruit sugar
- dash salt
- dash cinnamon
- 2” grated fresh ginger
- 3 stalks rhubarb cleaned and cut in 1inch pieces
Directions
- Step 1 Crepe Batter
- Step 2 Place in a blender or a bowl using a hand-mixer. Blend until the 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 or Monk Fruit sugar, 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 rhubarb chunks 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 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!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.