Sweet potato crepes are layered with sweet potato filling and topped with a lid of broiled marshmallows to create the ultimate sweet potato casserole--in crepe form!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 1crepe cake
Ingredients
For the crepes
1cupbuckwheat flour (can use AP flour)
1.5cupsalmond milk or milk of choice
1largeegg
1tbspneutral oil
1/4tspkosher salt
¼cupsweet potato puree
dash cinnamon
For the sweet potato filling
1cupsweet potato puree
1/4cuporange juice
2tablespoonsmaple syrup
2tablespoonsbrown butteroptional
½teaspoonvanilla
1/4teaspoonsalt
dash cinnamon
To assemble
1/3cupmini marshmallows
Instructions
Add all crepe ingredients to a blender (liquid ingredients first); blend until smooth. Batter will be very runny.
Mash all filling ingredients together.
In a lightly greased frying pan over medium heat, cook each crepe about 2 minutes on each side. Amount of batter will vary depending on the size of your pan (I used a 6" pan and a scant 1/4 cup of batter, yielding about 8 crepes).
Layer cooked crepes and sweet potato filling. Top with mini marshmallows and broil at 500 degrees for 2 minutes (watch it to make sure your marshmallows don't burn!)