Making plant-based crepes is no easy task. I tried many times and failed quite often. Either the batter is to runny or it is to thick. Or they stick to the pan or break when you try to flip them to the other side. It took me quite some time to figure out a crepes recipe that was nutritious, delicious and resulted in crepes that actually hold together. If you like quinoa and sweet potatoes this recipe is for you. The rice milk adds some nice natural sweetness, which makes it totally taste like breakfast. Well, if you like sweet things in the morning like me. This recipe yields 8 sweet potato crepes, enough for two persons as they are quite dense and therefore pretty filling. And it only has three (four if you count the salt too) which is also a plus. Add some fruit and voilà you have a healthy, fun and delightful breakfast to start of your day.
Sweet potato crepes
- 170 g white quinoa
- 1 small sweet potato steamed
- 250 ml rice milk
- Pinch of sea salt
- Step 1 The night before, put your quinoa in a bowl and cover with about double the amount of water. Let it soak up the water overnight.
- Step 2 In the morning rinse your quinoa with cold water. Rinsing will help to remove quinoa’s natural coating, called saponin, which can make it taste bitter or soapy.
- Step 3 Combine your soaked quinoa, rice milk, sweet potato and sea salt in your blender. Blend for a few minutes on high until it doesn’t feel grainy anymore (you can check with a spoon).
- Step 4 Heat up a non-stick pan over medium heat.
- Step 5 Pour some of your mixture in your pan and spread it out evenly.
- Step 6 When the edges of your crepes start to lift up, flip to the other side and let it cook through.
- Step 7 Set aside and cover with a plate or aluminium foil to keep them warm.
- Step 8 Repeat until all of your batter is used up.
- Step 9 Serve with some fresh fruit and drizzle on some date or maple syrup!