Recipe: Crêpes with Sweet Potato Purée

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Crêpes with a unique twist: This version features beetroot, marinated tofu and spinach salad. Recipe by Lena Fuchs, Mein leckeres Leben

Ingredients for 4 servings

For the batter:

For the sweet potato purée:

You'll also need:


  1. To make the crêpes, combine all the ingredients for the batter and mix well. Heat a little butter or oil in a pan, add a ladle of batter and swirl the pan so that the bottom is evenly coated. Cook the crêpes one by one for about 2 minutes on each side. Stack them on a plate and cover with a cloth.
  2. To make the sweet potato purée, peel the sweet potatoes and roughly dice them. Place them in a saucepan, cover with water and cook for 10 minutes until soft. Drain. Add the oat milk, olive oil, ginger and seasoning. Purée to a creamy consistency.
  3. Dice or julienne the tofu and the bell peppers. Transfer to a bowl.
  4. Stir together the olive oil, lemon juice, maple syrup and seasoning. Add half of this to the tofu/bell pepper mixture and combine.
  5. Wash the spinach leaves, pat dry and toss with the rest of the marinade.
  6. Spread each crêpe with 3-4 tablespoons of sweet potato purée. Distribute the tofu/bell pepper and the dressed spinach leaves onto the crêpes, fold the crêpes in half and serve.
  7. Garnish with freshly shelled pistachios and a few dried flowers.
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