How to Make Savory, Sweet, and Spicy Crepes

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The Blender Girl Super-Easy, Super-Healthy MealsTo say I’m addicted to crepes is an understatement. They are just so incredibly versatile. You can fill these crepes with fruit or a hearty savory mix, or even make incredible cannelloni. I’m usually all about substituting whatever you have on hand for my recipes, but in this case, only grapeseed oil works. When pondering a crepe dish to include in the book, I couldn’t decide: sweet, savory, or spicy? They all rock, so I decided to include all of them. (I can be greedy like that.) This yummy harmony of notes makes an amazing brunch meal that’s dressed to impress.

  • Yield: 4 Servings (8 crepes)


  • 4 cups (570 g) peeled and diced orange-flesh sweet potato
  • 2 tablespoons olive oil
  • 1 teaspoon red curry paste, plus more to taste
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic (about 1 clove)
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon curry powder, plus more to taste
  • ½ teaspoon natural salt
  • 0.12 teaspoon freshly ground black pepper
  • 0.12 teaspoon red pepper flakes, plus more to taste
  • ¼ cup (38 g) coconut sugar
  • 1¼ cups (300 ml) canned coconut milk (shake, then pour)
  • 0.33 up (60 g ) raisins 
  • ¾ cup (120 g) roughly chopped raw almonds
  • 1 tablespoon freshly squeezed orange juice
  • ¼ teaspoon finely grated orange zest
Cashew Cream
  • 1 cup (140 g) raw unsalted cashews, soaked
  • ½ cup (120 ml) water, plus more as needed
  • ¼ cup (60 ml) freshly squeezed orange juice
  • 2 teaspoons coconut sugar
  • ½ teaspoon finely grated orange zest
  • ¼ teaspoon ground cinnamon, plus more to garnish
  • ¼ teaspoon finely grated ginger
  • Pinch of red pepper flakes
  • ¼ teaspoon natural salt
How to Make It
  1. To make the batter, pour the milk, grapeseed oil, flours, arrowroot, and salt into your blender and blend on medium for 10 to 15 seconds, until well combined with no lumps. You may need to stop the machine and scrape down the sides of the container.
  2. Lightly grease an 8-inch (20 cm) nonstick crepe pan or shallow frying pan with grapeseed oil, using a paper towel so the coating is very light. Heat the pan over medium-low heat. Lift the pan off the heat and pour in ⅓ cup (80 ml) of the batter, quickly tipping the pan to allow the mixture to swirl and coat the bottom of the pan evenly. Return the pan to the heat and cook for 2 to 3 minutes, until bubbles form on the top and the sides begin to curl away from the pan. Gently flip the crepe with a spatula and cook for 1 to 2 minutes more, until lightly browned. Repeat with the remaining batter, lightly greasing the pan as needed. Stack the finished crepes on top of each other on a plate to soften.
  3. o make the filling, place the sweet potato into a pot fitted with a steamer. Add 1 inch (2.5 cm) of water to the pot, set over high heat, and cover. Steam the sweet potato for about 15 minutes, until al dente. Drain the sweet potato well. Heat a wok or a deep frying pan over medium heat. Add the oil, curry paste, ginger, garlic, cinnamon, curry powder, salt, pepper, pepper flakes, and coconut sugar and mix well. Stir in the sweet potato and cook for 1 to 2 minutes, until fragrant, well combined, and just beginning to bubble. Add more curry paste or powder to taste. Stir in the coconut milk, raisins, and almonds and simmer for 8 to 10 minutes, until the liquid has thickened and almost completely reduced, and has a silky consistency. Stir in the orange juice and zest; remove from the heat and set aside.
  4. To make the cashew cream, throw all of the ingredients into your blender and blast on high for 1 to 2 minutes, until smooth and creamy. You may need to add a bit more water to achieve a drizzling consistency.
  5. To serve, spoon some of the sweet potato filling along one side of each crepe. Carefully roll up the crepes, starting from the side with the filling. Top each crepe with a crisscross drizzle of cashew cream and a sprinkle of cinnamon. Serve immediately.

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