DEEEEEElicious! Seriously folks, 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, it’s also good to eat when the sun is shining.
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
- 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
- Step 1 Crepe Batter
- Step 2 Place in a blender or a bowl using a hand-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 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 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!