Chorizo and Sweet Potato Crepes

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  • 5 (1)
35 MIN
2 SERVING
Easy

PROTEIN

63g

CARBS

107g

CALORIES

1474kcal

SUGAR

48g

cholesterol

301mg

FAT

38g

Ingredients

Serving

plantain ( ripe )

1 medium

egg

2 medium

water

1 tbsp

tapioca flour

1 tsp

salt

1/2 tsp

coconut oil ( for oiling the pan )

1 tbsp

breakfast sausages ( ground chorizo sausage )

227 g

onion ( diced )

1/2 medium

red bell pepper ( diced )

1 pepper

sweet potato ( peeled and diced )

1 small

black pepper

1/2 tsp, whole

chopped cilantro ( for garnish )

1/4 cup

queso fresco ( for garnish (optional) )

1/4 cup, crumbled

Chorizo and Sweet Potato Crepes

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  • 5 (1)

Instructions

Step 1 (Filling)

Place all filling ingredients (except the garnishes) in a frying pan. Sauté until sausage is cooked through and sweet potatoes are tender.

Step 1 (Crepes)

Peel plantain and add all crepe ingredients to a blender. Blend until smooth.

Step 2 (Crepes)

Over medium-low heat, heat up a frying pan or crepe pan with 1 tablespoon coconut oil.

Step 3 (Crepes)

Once pan and oil are hot, pour 1/4 cup batter into the pan and immediately swirl the pan to distribute batter into a thin circle.

Step 4 (Crepes)

Cook about 3-4 minutes until the top looks dry. It is very important to be patient. If it doesn’t look dry, don’t try to flip it or it’ll fall apart. Just let it cook a little longer, but don’t let it burn.

Step 5 (Crepes)

With a thin spatula, carefully flip the crepe over and let the other side cook 2-3 minutes.

Step 6 (Crepes)

Lift onto a plate to cool and repeat for the rest of the crepes.

Step 7 (Crepes)

Assemble crepes by placing a spoonful of filling in the center of each crepe and rolling up both sides.

Step 8 (Crepes)

Top with additional filling, cilantro, and queso fresco.

note: the recipe and the filling can be prepared the day ahead, cooled, and kept in a sealed container in the fridge until ready to serve. You can also freeze the crepes by layering parchment paper between them in a freezer-proof container.

I am constantly seeking ways to create a filling, nutrient-dense breakfast that will get me through until lunchtime. When I realized I could make a crepe from a banana or a plantain and then fill it with any choice of savory or sweet ingredients, I quickly said good-bye to my boring grain-filled breakfast routine.

The plantain-based crepe is much less sweet, so it’s super tasty with savory fillings of all sorts.

Now, I know the thought of making crepes can be intimidating, but they really are not difficult. I’ve found it is best to have a hot, well-greased pan and a little dose of patience.

Make tomorrow’s breakfast even easier by preparing the fillings and crepes the night before and storing them in the fridge overnight. Pull them out in the morning for a simple assembly and you have quick, easy, heat-and-eat breakfast to get you going.

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