Holy Crepe!

One thing I love about the weeks that I don’t have to go in until 9:00, is that I have more time in the morning to do important stuff…catch up on my favorite blogs, slowly drink a cup of coffee, and making breakfast dishes that would normally have to wait till the weekend!

I’m still of course working on the leftovers and for some reason this morning when I got out of bed, the first thought that came to mind was crepes. I did a quick Google search and found this basic crepe recipe. I halved the recipe and the only thing I changed was I subbed whole wheat pastry flour in for the all-purpose flour.

I used to think that crepes were really hard to make. I guess I thought since it was French cooking that it should be difficult?? These were super easy! They’re so thin that they cook within minutes!

As soon as the batter hits the pan just swirl your pan around till it goes up the sides a little. I used an 8 inch skillet and like the recipe called for 1/4 cup of batter at a time. Make sure you spray skillet with cooking spray! Once the batter goes up the sides, just sit it back down on the burner and let it cook for 1-2 minutes, then just slip a spatula under there and giver ‘er a flip! Cook on other side for 1-2 minutes and bada bing-bada boom! You now have a crepe!

I took the leftover mashed sweet potatoes from the Turkey Sweet Potato Casserole and thinned out the mixture with some milk in a pot over medium heat (you could save time and just microwave, but mine died while I was cooking Thanksgiving dinner *tear*)

Next, just spoon the sweet potato mixture (or you could always use pumpkin puree) into your crepe and fold or roll as you like and dust with powdered sugar. Then, prepare to bite into a folded up bit of Heaven! Get it?… “Holy Crepe!” 😉

For some other sweet potato concoctions, you should go check out Heather’s blog! She’s dedicated this week as Sweet Potato Week!

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