Until last year, this was the very first crepe recipe I had created. I took from a few crepe recipes and put them all together and substituted sweet potatoes for the fruit filling. You could use pumpkin as well, however, decrease some of the filling liquid. In the oven the filling gets a little more liquefied when it warms. —amrecipes
whole wheat flour
orange zest, finely grated
2 1/4 cups
canned sweet potatoes, drained, any strings removed
Create crepes. In large mixing bowl, combine eggs and butter. Whisk well. Whisk in milk, sugar and extracts. Add flour and salt. Mix well with mixer on low speed.
Heat a lightly greased medium-sized skillet; pour 1/4 cup batter into top, above center of skillet. Lift and tilt pan to evenly coat bottom. Cook for about 1 minute or until bottom is lightly browned. Flip and cook for about 15-20 seconds longer. Transfer to a platter, placing wax paper sheets in between each crepe to prevent sticking. Repeat with remaining batter, spraying skillet several more times with spray.
Create filling: Beat together cheese and brown sugar with mixer until smooth. Mix in next 5 ingredients. Mix in sweet potatoes until well blended. Set aside in refrigerate for 30 minutes.
Preheat oven to 300°F. Spray 11x15-inch glass pan with non-stick cooking spray.
To assemble crepes, spoon about 1/3 cup sweet potato filling to center of each crepe. Roll up and place in baking pan. Place in oven for 10 minutes or until warm.
Create topping: Combine brown sugar, cinnamon, nutmeg in medium bowl. Mix well. Fold in whipped topping.
Place crepes on plate and sprinkle with powdered sugar. Top with dollops of topping mix and sprinkle orange zest and walnuts over crepes. Serve while crepes are warm.