Name: Whole Grain Crepes Stuffed with Sweet Potatoes and a Spiced Citrus Topping
Yield: 12
Ingredients: 4 eggs; 3 tablespoons melted butter; 2.5 cups milk; 3 tablespoons brown sugar; 2 teaspoons granulated sugar; 1 teaspoon almond extract; 0.5 teaspoon vanilla extract; 1 cup all purpose flour; 1 cup whole wheat flour; 0.25 teaspoon salt; 8 Neufchatel cheese; 0.5 cup brown sugar; 1 tablespoon finely grated orange zest; 0.25 cup orange juice; 0.5 teaspoon vanilla extract; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 2.25 cups drained canned sweet potatoes, any strings removed; 0.67 cup brown sugar; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 2 tablespoons whipped topping; 2 tablespoons finely grated orange zest; 0.5 cup powdered sugar; 0.5 cup walnuts

Serves: 12

Whisk together a tantalizing breakfast or brunch treat with these Whole Grain Crepes, generously filled with an exquisite sweet potato mixture and adorned with a zesty, spice-kissed topping. Each mouth-melting bite promises a burst of sweet and citrusy delight to start your day right!

Ingredients

Crepe Ingredients
4	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
Filling Ingredients
8	Neufchatel cheese
¹⁄₂	cup brown sugar
1	tablespoon finely grated orange zest
¹⁄₄	cup orange juice
¹⁄₂	teaspoon vanilla extract
¹⁄₂	teaspoon ground cinnamon
¹⁄₂	teaspoon ground nutmeg
2 ¹⁄₄	cups drained canned sweet potatoes, any strings removed
Topping ingredients
²⁄₃	cup brown sugar
¹⁄₂	teaspoon ground cinnamon
¹⁄₂	teaspoon ground nutmeg
2	tablespoons whipped topping
2	tablespoons finely grated orange zest
¹⁄₂	cup powdered sugar
¹⁄₂	cup walnuts

Instructions

1.	Whisk the eggs and melted butter together in a large bowl. Gradually add milk, brown sugar, granulated sugar, almond extract, and vanilla extract. In a slow, steady stream, incorporate the all-purpose flour, whole wheat flour, and salt. Ensure thorough mixing with a mixer on low speed.
2.	Warm a medium-sized, lightly greased skillet. Pour 1/4 cup of batter into the skillet above the center. Give the pan a gentle lift and tilt for an even coating at the bottom. Cook until it gets lightly browned underneath, about 1 minute. Gently flip and cook for an additional 15-20 seconds. Transfer the crepe onto a platter, placing wax paper sheets between each crepe to prevent them from sticking. Repeat the process with the remaining batter, greasing the skillet as needed.
3.	For the sweet potato filling, blend Neufchatel cheese and brown sugar in a mixer until it achieves a smooth consistency. Stir in the orange zest, orange juice, vanilla extract, ground cinnamon, and ground nutmeg. Gently fold in the canned sweet potatoes until fully mixed. Chill the filling in the fridge for 30 minutes.
4.	Preheat the oven to 300°F and coat an 11x15-inch glass pan with non-stick cooking spray.
5.	Assemble the crepes by scooping approximately 1/3 cup of the chilled sweet potato filling in the center of each one. Carefully roll them up and arrange in the prepared baking pan. Bake for 10 minutes or until they are thoroughly warmed.
6.	For the spice-laden topping, combine brown sugar, ground cinnamon, and ground nutmeg in a medium bowl. Gently fold in the whipped topping until properly integrated.
7.	Serve the warm crepes dusted with powdered sugar, topped with generous dollops of the spice-infused topping. Garnish with orange zest and chopped walnuts. Serve immediately and enjoy these warm, heartwarming crepes!