Sweet Potato Crepes


These ridiculously-easy-to-make crepes can be filled with either savory or sweet ingredients. Note that the batter makes enough for 4 servings of crepes, but the fillings listed are for just 1 serving—so up the amount accordingly, if needed. Stack any extra crepes between sheets of waxed paper, wrap in plastic, and store in the fridge for 3 days—or freeze them for up to 3 months. Just thaw them before using by warming them in a skillet before adding your filling of choice.

Nutrition facts (per serving for filling #1): 194 calories; 6 g fat; 434 mg sodium; 17 g carbs; 2 g fiber; 3 g sugar; 17 g protein

Nutrition facts (per serving for filling #2): 259 calories; 8 g fat; 247 mg sodium; 35 g carbs; 4 g fiber; 12 g sugar; 10 g protein



Servings: 4 People


  • 1 cup liquid egg whites
  • 1/2 cup low-fat milk (or
  • unsweetened plant-based milk)
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon sea salt
  • 1/2 cup whole grain pastry flour
  • 1/2 cup Carrot-Sweet Potato Base Blend Click for Base Blend Recipe
  • 2 teaspoon packets stevia 1total
  • 1/4 teaspoon ground cinnamon
  • Nonstick cooking spray
  • Filling option 1 (for 2 crepes):
  • 2 tablespoons shredded Gruyère
  • cheese
  • 2 slices thinno-nitrates-added ham
  • Filling option 2 (for 2 crepes):
  • 1 tablespoon almond butter
  • 1/2 medium banana sliced
  • 1/2 medium banana sliced


  • In a large bowl, whisk together all ingredients for the crepe batter until completely smooth.
  • Mist a small (about 8-inch) non-stick frying pan with cooking spray and set over medium-high heat. (Be sure to generously coat the bottom and sides.)
  • Pour 1⁄4 cup of the batter into the hot pan and swirl it so it evenly covers the bottom of the pan.
  • Cook the crepe for about 1 minute, until the top is no longer wet and the edges start to brown.
  • Loosen the edges with a spatula, flip, and cook the other side for another minute. Put your choice of filling into the center of the crepe and allow to melt for 1 minute, then fold the crepe into quarters.
  • Repeat with the remaining batter, re-spraying the pan before making each crepe.