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Sweet Potato Crepes

Sweet Potato Crepes

Herb Mesa


  1. *Crepes (see recipe below)
    Leftover Sweet Potato Casserole
    Ricotta Cheese
    Cinnamon, dash
    1 teaspoon of Powdered Sugar


In a bowl, blend the sweet potato casserole and ricotta cheese in a 1 to 1 ratio. Once blended, add the mixture in the middle of the crepe in a thin line and roll. Repeat until all the crepes are filled.

In a small bowl, add 1 cup of Ricotta cheese and the powdered sugar. Mix well until blended. Top the crepes with the Ricotta mixture and sprinkle a dash of cinnamon on top.

*Crepe ingredients:
2 Eggs
1 cup of Flout
½ cup of Milk
½ cup of Water
1/4 teaspoon salt
2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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