This crepe is inspired by the crepes At Sage/Plum Cafe in Seattle. They have some amazing food and I plan to recreate some versions with my take on it. The crepes at the cafe at usual flour crepes filled with Smoky Quinoa and Millet. The crepes on this post are glutenfree and very flavorful with Sweet potato, spices and garlic. The filling is Smoky Millet with a lot more veggies. Topped with some fresh onion, tomato and creamy Jalapeno Aioli, these make for a burst of textures and flavors.
We also made some Uttapams(thick crepes topped with veggies) with the batter and served with garlic coconut chutney(Blend roasted garlic, onion flakes, salt, chili powder, coconut flakes, coconut milk to thick chutney consistency). This dish can be deconstructed easily. The crepes are flavorful by themselves and can be eaten with a dip, millet can served as a side.
I need to make more Crepes, Tacos and Sandwiches in the next few months.. What say!
My mom and dad celebrated valentines day the first time today after 35 years of marriage. even though it is a day is celebrated for spending reasons these days, It was a day of bringing out the romance for my parents.. My dad being the old style non emotive male, got my mom a sweet gift and mom got him some roses. how sweet is that. We skyped early morning today and they both looked to lovey and cute.
I received an awesome vegan swap parcel from Ann filled with home made goodies and stuff that I havent tried before! Thank you Ann for the amazing valentines day swap!
How are you celebrating your day:)
For more Meal Ideas, see the Sandwich and Pizza collection here
Steps:
Washed millet added to cooked veggies. Add water, cook until done.
Sweet Potato Crepe Batter.
Ladle batter on hot greased pan.
Flip and cook for another 2 minutes.
Serve topped with Pico de gallo and Jalapeno Aioli.
Sweet Potato Crepes Stuffed with Smoky Millet.
Allergy Information: Dairy, Egg, Corn, Soy, Gluten free
Makes 4-6 crepes depending on size.
Ingredients:
Stuffing:
1/2 cup millet
1 1/4 cup water
2 teaspoons oil
1/3 cup chopped red onion
1/4 cup chopped each red bell pepper, bell pepper, carrots
1/2 teaspoon salt or to taste
1/4 teaspoon cumin powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2-1 teaspoon liquid smoke
1/2 teaspoon dried or fresh parsley
black pepper or red chili powder to taste
1 teaspoon soy sauce or coconut aminos(optional)
Crepes:
1/2 regular size yam or sweet potato, boiled and mashed
1/2 cup dry Rice (I used Basmati)
1/4 cup dry Split peas or other lentils(I used yellow split peas and a little split black gram)
1/4 cup Oat flour or 2 Tbsp rice flour
1 Tablespoon flaxmeal
2 cloves of garlic
1/2 inch ginger
1/2 teaspoon garam masala or other spice blend of choice
chili powder or black pepper to taste
3/4 teaspoon salt (add more later if needed)
1-2 cups water
1 teaspoon active yeast
Variations: Add lemon juice of vinegar for a tangy crepe.
Add some chipotle peppers or sauce.
Toppings:
Chopped tomatoes, red onions and cilantro Or Pico de gallo
Jalapeno Aioli – Use plain or cilantro aioli for less spicy version.
Method:
Crepes:
Soak the uncooked rice and split peas/lentils for 30 minutes in hot water.
Drain the water, and add rice and lentils to blender.
Add all the other ingredients and 1 cup water and blend. (I used setting 5 on blendtec)
Add more water if needed to get a smooth thin batter.
Blend 2-3 full cycles so the rice and lentils break down well.
Add yeast to the batter. Mix well and let sit for 30 minutes(to an hour. Can be refrigerated for a day. Best results with rice soaked for an hour and then fermented for an hour.)
Mix well, add more water if needed and proceed to make crepes.
(You can use other flours or rice flour instead of oat flour. Add more flour if the batter gets too thin. cooking times may differ by a minute here and there depending on the flours and water content.)
Heat a non stick pan on medium high heat.
Once hot, Drizzle oil and spread using a damp paper napkin.
Pour a ladle full of the batter and spread any way you like. I usually use indian dosa style Light handed circular motion to spread. The batter should be thin enough to spread on its own by moving the pan too.
Cook for 2-4 minutes until the bottom is golden and easily comes off.
Loosen the entire crepe from the pan before flipping.
Flip and cook for another 2-3 minutes.
Notes:
Make a small first crepe. Taste once done and adjust salt and spice in the batter.
For a Sweet potato Dosa or Uttapam, Soak 1/4 cup split black gram/urad dal and a Tablespoon of fenugreek/methi seeds with the rice. The batter makes soft crepes, thin or fat, because of the sweet potato. See the Dosa post for more tips. Use a good thick bottom pan and spread the crepes thin. I promise it gets easy once you find the pan and temperature that works. You can also use a seasoned cat iron pan like here.
You can make the crepes and store ahead of time, refrigerated, for a day or so.
Stuffing:
In a deep pan, add oil and heat on medium.
Add onions and saute until brown. cook longer for darker smokier end result.
Add the rest of the veggies and mix well.
Cook for 2 minutes.
Wash the millet for 15 seconds, then add to the veggies.
Add the spices, salt. liquid smoke and mix well.
Add water, partially cover and cook until the water comes to a boil.
Lower the heat to low and continue cooking stirring once in between for 15+ minutes.
Once the millet has absorbed almost all the water and is tender. Take off heat.
Fluff, taste and adjust salt and spice, cover and let for 5 minutes.
Warm the crepes on a pan and Serve filled with the millet.
Top crepes with Pico de gallo or chopped tomato, onions, cilantro and a generous drizzle of Jalapeno Aioli. Scroll down for a video of the crepe being made.
Then Tell me about how good they were:)
These crepes are being shared at Rickis wellness Weekend, Healthy Vegan Fridays, allergy Free Wedensdays
Here’s a video of me making a Kabocha Squash crepe. The batter is very similar. I used roasted kabocha instead of sweet potato. Ladle the batter onto a hot pan, spread with circular motion or by turning the pan to make a thin spread. Once the crepe is brown on the edges and has no mushy spots, flip, cook for 2-3 minutes.
Anonymous says
February 15, 2013 at 7:34 amThis comment has been removed by a blog administrator.
anusha praveen says
February 15, 2013 at 9:53 amHey Richa i ve not understood what is millet till today. Can you tell me what its called in Hindi? And the sweet potato in crepe batter is a swell idea
Richa says
February 15, 2013 at 5:45 pmAnusha.. the most used millet is pearl millet which is bajra grain in India. I use pearl or finger millet. There are several types of millet. Foxtail/Navane is also easily available in India. you can use any, most cook very similarly. 🙂
Terra says
February 15, 2013 at 1:25 pmWow, another lovely way to enjoy sweet potatoes, I love it! This dish looks so full of gorgeous flavor, I especially love the jalapeno aioli:-) Beautiful, Hugs, Terra
Richa says
February 15, 2013 at 5:47 pmThanks Terra. all those flavors work very well together. the crepes are flavorful by themselves and can be eaten with a dip, the millet can serve as a side and so on:))
[email protected] says
February 15, 2013 at 3:01 pmThis is gorgeous and looks sooo delicious! I will try my hand at crepes just for this recipe. 🙂
Richa says
February 15, 2013 at 5:49 pmAwesome! these should come together fairly easily! Let me know hot it turns out.
Cadry's Kitchen says
February 15, 2013 at 3:16 pmWhat a cute story about your parents! I’m glad they’ve found so much happiness in each other. Your package from Ann sounds like fun! Did you exchange packages as part of an organized swap or just for kicks? This crepe dish with jalapeño aioli sounds remarkably good! Pinning!
Richa says
February 15, 2013 at 5:50 pmThanks Cadry! Yep, it was a group swap, will ping u the details on fb.
My parents are discovering some romance now after all those years of working hard for the family and bringing up 3 naughty kids who are all out on their own now:)
Caitlin says
February 15, 2013 at 3:24 pmholy sh*t girl. i’m dyin over here! these look like the best thing that ever existed in the universe. you continue to blow my mind. i am making these over the weekend for myself and NOT SHARING. 😉
Richa says
February 15, 2013 at 5:51 pmThank you Miss C! :D. i am sure dayv will like some too;) let me know how it goes:)
Rooted Vegan says
February 15, 2013 at 4:19 pmCan’t wait to make these. Have you used the crepes in any other recipes?
Richa says
February 15, 2013 at 5:55 pmmade some Uttapams(fat dosas/thick crepes), loaded them with veggies and served with garlic coconut chutney. the batter itself is very flavorful, so you can use it with various flavor combinations.
Glue and Glitter says
February 15, 2013 at 4:54 pmOoh I have been wanting to try cooking more with millet! This recipe looks awesome, Richa!
Richa says
February 15, 2013 at 5:57 pmThanks Becky! hope you like it!
Kristy says
February 15, 2013 at 5:12 pmI need to get on this whole vegan crepe thing- this looks INSANE! Oh my gosh- sweet potato crepes? I am in love!
Richa says
February 15, 2013 at 5:59 pmwe make dosas often and i never thought of using that to make crepes before:) i dont like the chewy flat crepes much so these work perfectly!
anunrefinedvegan.com says
February 15, 2013 at 5:18 pmRicha, this looks out-of-this-world GOOD! The sauce, the smokiness…totally satisfying to eye and stomach!
Richa says
February 15, 2013 at 6:00 pmThanks Annie! They are super amazing:)
Marlies Hager says
February 15, 2013 at 5:18 pmare the rice and lentils dry or cooked?
Richa says
February 15, 2013 at 5:58 pmthey are dry grains. I used basmati rice and yellow split pea. The crepes should work with most types of rice. The water needed might change a bit.
Andrea says
February 15, 2013 at 6:38 pmThis sounds wonderful, Richa. I’ve never made crepes this way but I love the way they look. Millet is under-appreciated and I’m happy to see it here in such a delicious-sounding recipe.
Eileen says
February 15, 2013 at 8:34 pmSweet potato crepes are such a great idea! I might have a hard time not filling them with black beans and corn and avocado, for a Tex-Mex kind of lunch. 🙂
Sharon @ Bit of the Good Stuff says
February 15, 2013 at 9:39 pmThese look and sound so delicious! I’m going to hunt out millet this weekend so that I can give them a try. Thank you so much for sharing the recipe!
Have a great weekend Richa! xx
Bobbie {the vegan crew} says
February 16, 2013 at 1:38 amI haven’t even tried it but I’m already in love with this dish! I adore sweet potatoes, and the flavor combinations sound so wonderful (and it’s gorgeous to boot!).
PS. That’s such a sweet story about your parents!
Joey says
February 16, 2013 at 8:56 amhow good does that crepe look? That’s some serious pancake skills right there. I am millet-less at the moment – would bulghur wheat work instead?
Anonymous says
February 16, 2013 at 11:31 amThis comment has been removed by a blog administrator.
Chowder Singh says
February 16, 2013 at 4:04 pmNice post.
Angela Reeds says
February 16, 2013 at 4:20 pmI couldn’t get the crepes to turn out. They wouldn’t stay together enough to flip and were getting too dark if I cooked them longer and I had the temp on the low side of medium…..what was I doing wrong? Too much water?
Richa says
February 16, 2013 at 7:29 pmMaybe they crepe was too thick when you spread it. Try making small crepes and as thin as possible on a good pan so that they dont stick. Loosen the whole crepe before trying to flip. i have a thick bottom pan dedicated to just crepes and pancakes and cook the crepes on medium to medium high heat. Even if the batter is thin, if it is spread to a thin crepe,without too much batter collected in the middle, it should cook well. you can find some tips on my dosa post here http://www.veganricha.com/2012/04/dosa-lentil-and-rice-crepes-vegan.html
the batter also behaves easier after a longer fermentation time(about an hour).
You can message me on the facebook page or email me at richahingle at gmail. for troubleshooting. hope it works out!
Tessa Domestic Diva says
February 18, 2013 at 4:31 amfeaturing this luscious combo of ingredients on AFW his week Richa…wow!
Richa says
February 20, 2013 at 9:59 pmThank you Tessa! Hope this one works out when you try it:)
Cara says
February 18, 2013 at 6:31 pmOh Richa! This is absolutely STUNNING. I cannot wait to taste that jalapeno aioli too!!
Sunday Morning Banana Pancakes says
February 19, 2013 at 6:21 pmOh my! These look insane – I am still shaking my head, seriously out of this world!
Amber says
February 19, 2013 at 10:21 pmThis recipe is gorgeous in every way! Featuring tonight on AFW. Thank you for sharing with us on AFW!
Be Well,
–Amber
Richa says
February 20, 2013 at 9:58 pmThanks Amber! 🙂
Kamila Gornia says
February 20, 2013 at 3:33 pmTotally drooling right about now. Beautiful recipe and I love that it’s healthy! 🙂
Katherine @ Green Thickies says
February 21, 2013 at 1:40 pmWow, I adore pancakes and these look beautiful! I’m going to be bookmarking these and trying them if I get a spare minute. I love that you soaked your grains and can leave the batter to ferment too. So healthy!
Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
http://www.greenthickies.com/healthy-vegan-friday
Gabby @ the veggie nook says
February 22, 2013 at 3:31 amOh goodness, these are amazing Richa!! I am featuring these as one of my favourites on Healthy Vegan Friday this week! Thanks for sharing it, you’re awesome 🙂
Bex @ Vegan Sparkles says
February 25, 2013 at 7:43 amOhhh you make it all look so easy and effortless, Richa! Pleeeeease come cook dinner for me – this looks amazing!! 🙂 xx
Renard Moreau says
February 26, 2013 at 3:00 pm[ Smiles ] Great! Another nice vegan recipe consisting of sweet potato.
Anonymous says
February 27, 2013 at 12:14 pmthanks for share.
twosaucysisters says
March 21, 2013 at 9:56 pmEating these as we write this – SO good! We love savoury crepes, thanks for the recipe! 🙂