Sweet Potato Whole Wheat Crepes with Citrus Infusion and Spiced Topping

Delight in these delectable whole wheat crepes filled with a luscious sweet potato mixture, topped with a citrus-infused spiced topping. Perfect for a special breakfast or brunch!

Ingredients

4	large eggs
3	tablespoons melted butter
2 1⁄2	cups milk
3	tablespoons brown sugar
2	teaspoons granulated sugar
1	teaspoon almond extract
1⁄2	teaspoon vanilla extract
1	cup all-purpose flour
1	cup whole wheat flour
1⁄4	teaspoon salt
8	Neufchatel cheese
1⁄2	cup brown sugar
1	tablespoon orange zest, finely grated
1⁄4	cup orange juice
1⁄2	teaspoon vanilla extract
1⁄2	teaspoon ground cinnamon
1⁄2	teaspoon ground nutmeg
2 1⁄4	canned sweet potatoes, drained, any strings removed
	Topping ingredients
0.67	cup brown sugar
1⁄2	teaspoon ground cinnamon
1⁄2	teaspoon ground nutmeg
2	whipped topping
2	tablespoons orange zest, finely grated
1⁄2	cup powdered sugar
1⁄2	cup walnuts

Instructions

• 1. Prepare the crepe batter by whisking together eggs and melted butter in a large mixing bowl. Gradually add milk, brown sugar, granulated sugar, almond extract, and vanilla extract. Incorporate the all-purpose flour, whole wheat flour, and salt slowly, mixing thoroughly with a mixer on low speed.
  2. Heat a medium-sized skillet greased lightly. Pour 1/4 cup of batter into the skillet above the center. Lift and tilt the pan to ensure an even coating on the bottom. Cook for about 1 minute until lightly browned underneath. Flip and cook for an additional 15-20 seconds. Transfer the crepe to a platter, placing wax paper sheets in between each to prevent sticking. Repeat with the remaining batter, greasing the skillet as needed.
  3. For the sweet potato filling, use a mixer to combine Neufchatel cheese and brown sugar until smooth. Mix in orange zest, orange juice, vanilla extract, ground cinnamon, and ground nutmeg. Gently fold in the canned sweet potatoes until fully blended. Refrigerate the filling for 30 minutes.
  4. Preheat the oven to 300°F and spray an 11x15-inch glass pan with non-stick cooking spray.
  5. To assemble the crepes, spoon approximately 1/3 cup of the sweet potato filling into the center of each crepe. Roll them up and place them in the prepared baking pan. Bake for 10 minutes or until warmed through.
  6. For the spiced topping, mix brown sugar, ground cinnamon, and ground nutmeg in a medium bowl until well combined. Gently fold in the whipped topping.
  7. Serve the warm crepes on a plate, dust with powdered sugar, and top with dollops of the spiced topping mixture. Garnish with orange zest and chopped walnuts. Enjoy immediately while the crepes are still warm.

Jul 19, 2024