Sweet Potato Crêpe Rolls

We cannot resist recipes from the vegetarian couple behind Green Kitchen Stories and have probably featured their food more often than any one blogger or author over the years. David and Luise’s Scandinavian aesthetic and nutrient-dense recipes are just what we want to eat most days, these sweet potato crepe rolls included.

Made green with plenty of fresh basil and stuffed with fresh veggies, feta and spices, this recipe will help you get inventive in the kitchen and look at ingredients in new ways. Excerpted from their latest cookbook, Green Kitchen: Quick & Slow, we hope you try these crepe rolls when you need a new recipe to add to your rotation. Make them vegan with tips at the bottom of the recipe.

The Green Kitchen’s Sweet Potato Crêpe Rolls

If you know our family, you haven’t missed that we love pancakes and crêpes. In the new book we have them topped with blueberry jam, served with a savory raita, and stacked into a cake — all of which can be found in the book. Here they are rolled and sliced into a delicious savory snack bite, perfect both for picnic or a party. You can use almost any vegetables in crêpe rolls. Just make sure you have something creamy and sticky as base to bind them together.

Makes 24 rolls

+ 2 free-range medium eggs
+ 7 fl oz/scant 1 cup milk of choice
+ 2½ oz/½ cup rice flour or plain (all-purpose) flour
+ 1 handful basil
+ ½ tsp salt butter, to fry

+ 1 large sweet potato
+ 1 tsp olive oil
+ 2 tsp lemon juice
+ 1/4 tsp chilli powder
+ 1 pinch salt
+ 9 oz/1 cup Greek yoghurt
+ 5 oz feta, sliced into 1 cm (⅓ in) batons
+ 1/2 cucumber, sliced into 1 cm (⅓ in) batons
+ 4 oz cooked chickpeas (garbanzos), drained and rinsed
+ 2 tbsp za’atar (page 50 or store-bought)

1. Preheat the oven to 200°C (400°F/Gas 6). Line a baking sheet with baking parchment.
2. First make the pancake batter. Add all the batter ingredients, except for the butter, to a blender and whizz until smooth. Set aside.
3. To make the filling, cut the sweet potato in half lengthwise, and brush each cut-side with a little olive oil. Place on the baking sheet and bake for 30–40 minutes or until the flesh is soft and golden.
4. Meanwhile, place a crêpe pan or frying pan (skillet) over medium–high heat. Melt a small knob of butter and then add 80 ml (2¾ fl oz/ 1/3 cup) pancake batter. Swirl it around so it distributes evenly. Let it cook for about a minute or until the edges look crispy and you can insert a spatula underneath. Flip and fry for 45 seconds more. Place on a plate on the side. Repeat until all the crêpes are fried (there should be four crêpes in total).
5. When the sweet potato is ready, use a fork to mash the flesh onto a cutting board. Add the lemon juice, chili powder and salt and mash to combine.
6. To assemble, spread out the sweet potato mash on one half of each crêpe and thick yoghurt on the other half. Place a slice of feta and cucumber in the center of each crêpe, add a couple of chickpeas and finish with a generous sprinkle of za’atar. To serve, roll up the crêpes as tightly as possible and slice into 5 cm (2 in) rolls.

Make it vegan: For the batter, replace the 2 eggs with 4 tablespoons of aquafaba and 2 tablespoons of potato starch. In the filling, use hummus instead of yoghurt and tofu instead of feta and sprinkle with nutritional yeast.

This recipe has been reproduced by permission of Phaidon. All rights reserved.

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