An Alternative Fall Dessert


My brother Kelly who had French class when we were growing up created crepes when he was in school. Back then, it even made the local paper.

Me, on the other hand, had to wait until I was in my late 20’s to taste these wonderful creations at a Pittsburgh restaurant. I, unfortunately waited until my 40’s to create my own crepes. Today, I saw Jacques Pepin and Julia Child on PBS and they were fixing crepes, so it sparked an idea to place this wonderful Fall crepe dessert here on my blog.

Using sweet potatoes, orange zest and Neufchatel cheese in the filling really creates a wonderful blend of flavors. Of course, I had to add ground cinnamon and nutmeg. You can try this for yourself for a sweet breakfast treat as well.

Orange and Sweet Potato Whole Wheat Crepes with Spiced Whipped Topping

Prep time: 50 minutes          Cook time: 35 minutes               Total time: 1 hour 25 minutes Yields: 10-12 crepes

Serves 6

Crepe Ingredients:

4 large eggs

3 Tbs. melted butter

2-1/2 cups milk

3 Tbs. brown sugar

2 teaspoons granulated sugar

1 tsp. almond extract

1/2 tsp. vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

1/4 tsp. salt

Filling Ingredients:

8 oz. Neufchatel cheese

1/2 cup brown sugar

1Tbs. orange zest, finely grated

1/4 cup orange juice

1/2 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 1/4 cups canned sweet potatoes, drained, any strings removed

Topping ingredients:

2/3 cup brown sugar

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 cups whipped topping

2 Tbs. orange zest, finely grated

1/2 cup powdered sugar

1/2 cup walnuts


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 11×15-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.




About amrecipes

My love of cooking has taken over. I was on the net one day and saw an ad for a recipe contest. I entered. Then, I entered another. Then another, and so on and when I won a contest... an entire year's worth of tomato products, I was hooked. Since then, I've entered many many different recipe contests. I have won a trip to New York, entries into cook-offs, a recipe published in a Kraft/Paula Deen cookbook and many food products and food related items. I enjoy cooking and entering recipe contests. I hope I spark an interest in others to create something they can be proud of. I'm always getting more ideas from the internet. Wow, I remember not having the internet years ago. It's a God send and I'm trying to cover every inch of the food sites!! Join me in my quest to keep fresh ideas flowing and creating new and exciting dishes.
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5 Responses to An Alternative Fall Dessert

  1. Angie Walker says:

    You are not alone….I love crepes, especially the ones at Bob Evans, I am 42, and still have not made any myself. I may have try this recipe.

  2. Katerina says:

    I love crepes too. Salty or sweet they are perfect. I like yours as well. Cinnamon and nutmeg are my favorite spices.

  3. Amy says:

    Ok, I don’t want to wait until I’m 40 to make my own crepes. But I suck at the flipping part! These look delicious!

    • amrecipes says:

      Hey Amy, thanks for reading. Well, the flipping part for me, I simply flipped like I would a pancake….I’ll probably be trampled on by the French crepe Gods, but I just saw where Julia Child simply ran a knife under one edge and then took her fingers (careful this is hot) but she just flipped with her fingers…..I’m not that “tough”. Jacques just simply grabbed the pan and flipped quickly. We wouldn’t be eating crepes and the house would be filled with smoke if I tried that maneuver.

  4. Now this is a crepe recipe, lovely. I can’t wait to impress with your crepe recipe.

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