tonight dan and I made this amazing recipe from Vegan With a Vegeance.
it was a lot of work, but totally worth it. It was sweet, savory, coconut-limey, flavorful, but not spicy at all. just amazingly good.
although - we started at 8:15; and we didn't eat til 10 pm.
so I've promised to not make this unless I start at 5 pm; and probably only on sunday.
next time I *will* use whole spices; and just use the mortar and pestle; I'm not yet ready to get a dedicated spice grinder. (maybe it's more of a space issue...and I'm trying to not always buy tons of stuff....)
also- tonight was the first time I tried whole food's organic coconut milk (from a can); and it was better than other brands I've tried- it wasn't that watery.
the only recipe substitution I made was canola or olive oil for the peanut oil, without any problems.
the sauce was the best part, and the easiest.
also- one needs to wait - for the crepes- for them to look almost done until flipping; and having an almost dry 8" cast iron pan is best (olive oil being rubbed on with a paper towel works).
and don't worry about the first crepe. it's sacrificial- it warms up the pan. the rest will turn out :)
Here's a pic of the crepes mid-assembly, you can see the filling.
4 comments:
I went to the sweet potato crepes page but didn't see a recipe ?
yeswings@gmail.com
Yes, pretty frustrating. Nothing I could find on the link to the Vegan with a Vengeance site.
Try this:
http://www.cogulus.com/recipes/show.php?r=55
It says it was adapted from the Vegan with a Vengeance site.
Sweet Potato Crepes with Cilantro-Tamarind Sauce
serves 6
Ingredients
cumin 2 tsps
coriander 1 tsp
fenugreek seeds 1 tsp
mustard seeds 1 tsp
cardamom 1 tsp
6 cloves
cinnamon 1/8 tsp
pepper 1/8 tsp
salt 1/2 tsp
onions 11/2 cups (210g) finely chopped
2 garlic cloves minced
fresh ginger 2 tbsps grated
4 sweet potatoes (2.5 lbs.), peeled and chopped into 1/2-inch chunks
1 coconut milk, unsweetened 15-oz. can
maple syrup 1 tbsp (30g)
lime juice 1 tbsp
cashews 1/2 cup (70g) raw
fresh cilantro 2 cups
tamarind concentrate 2 tsps
1 coconut milk, unsweetened half a 15-oz. can
2 eggs
milk 11/2 cups (360g)
flour 1 cup (128g)
canola oil 1 tbsp (14g)
salt 1/4 tsp
Recipe
To prepare the spice blend: Heat a small skillet over medium heat. Pour in and toast for about 3 minutes:
2 tsps cumin
1 tsp coriander
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cardamom
6 cloves
When spices smell warm and toasty, remove from pan, transfer to bowl, and cool. Add:
1/8 tsp cinnamon
1/8 tsp pepper
1/2 tsp salt
Set aside spice mixture. To prepare the filling: Preheat a large skillet over medium heat. Pour in 2 tbsp. peanut oil. Add and saute for about 5 minutes:
11/2 cups onions (210g), finely chopped
Add and saute for about 2 minutes more:
2 garlic cloves, minced
2 tbsps fresh ginger, grated
Add the spice blend and combine until onions are well-coated. Add and cook for a minute or two:
4 sweet potatoes, (2.5 lbs.), peeled and chopped into 1/2-inch chunks
Cover the pan and cook for 15 minutes more, stirring frequently, until the sweet potatoes are tender. (While they are cooking, prepare the sauce.) After 15 minutes, add:
1 coconut milk, unsweetened, 15-oz. can
1 tbsp maple syrup (30g)
1 tbsp lime juice
Cover and cook for 5 minutes, stirring occasionally. The coconut milk should be fully incorporated into the sweet potatoes.
To prepare the sauce: Grind in a food processor or blender:
1/2 cup cashews (70g), raw
Add remaining ingredients and blend until smooth:
2 cups fresh cilantro
2 tsps tamarind concentrate
1 coconut milk, unsweetened, half a 15-oz. can
To prepare crepes (not vegan): Beat together:
2 eggs
11/2 cups milk (360g)
1 cup flour (128g)
1 tbsp canola oil (14g)
1/4 tsp salt
Heat a lightly-greased 6-inch skillet. Remove skillet from heat, spoon in approximately 1/4 cup of batter. Tilt skillet to spread batter across surface before returning to heat. Brown on one side. When edges lift up on all sides, remove. Invert over paper towels to separate crepes. Yield: 18.
Assemble 2 crepes per plate. Fill each with approximately 1/2 cup filling and fold over each crepe like a jacket. Drizzle with sauce.
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