Pleasantly pleasing and super easy, these Sweet Potato Crepes are served as crepes and or toasted up for flat bread pizzas and sandwiches!
Yields: 6 crepes
1/2 cup cooked sweet potato, mashed (fresh sweet potato, not from a can or you crepes won’t turn out)
1/2 cup arrowroot flour
3 tablespoons coconut flour
1/2 cup water + 1 tablespoon
2 eggs (4 yolks if you are allergic to egg whites)
1 tablespoon honey, maple syrup or coconut nectar
2 tablespoons coconut oil (options: butter, ghee)
1 teaspoon gluten free vanilla extract
Blend ingredients on high speed in a high speed blender (like a Vitamix, Blendtec, etc) until a smooth batter is achieved. Allow to sit for 5 minutes so coconut flour can absorb liquid and expand. Warm oil, butter or a combo of both in skillet. Blend batter once again. Ladle 1/3 cup batter for each crepe onto skillet. Use bottom of measuring cup to spread and swirl batter in skillet. Cook 5 minutes on one side over medium to low heat. Flip over to cook other side. Repeat steps until 6 crepes are achieved. Fill with veggies, cold cuts, jam, cheese, fruit, etc…!