Vegan Sweet Potatoes & Feta Cheese Crepes

Tools:

• Pot
• Cutting board
• Knife
• Food processor / hand blender
• Peeler
• Sieve

• 2 small/ 1 large yellow onions sliced
• 4 medium sized sweet potatoes, peeled
• 4 carrots, peeled and cut to quarters
• 3 cloves of garlic
• 3/4 cup of olive oil
• 1 tsp Black pepper
• ½ tsp nutmeg powder
• 1 tbsp table salt
• 1/2 tsp cumin powder
• 80 ml of dry white wine (optional) 
• 1 tsp of maple syrup
• Fresh parsley for garnish

1. Fill up the pot with water, and boil.
2. Cut each peeled sweet potato into three pieces and add to the water. Cut the peeled carrots into 4 pieces and add to the water, add the peeled garlic and onions.
3. Cook the vegetables for 30 minutes, check with a fork the softness of each vegetable. Usually all vegetables are going to be soft enough at this point. Remove the soft vegetables and drain them using the sieve.
4. If there is a vegetable that is still hard, keep cooking it for a couple of more minutes, until softens.
5. In a mixing bowl, place all the drained vegetables, add the spices and the olive oil and wine (if you want).
6. Blend well with a hand blender or in a food processor.
7. Taste and fix seasonings.
8. Garnish with fresh parsley.  
9. Enjoy!

Tools:

• Food processor 
• Wide saucepan
• Spatula
• Piping bag
• Mixing bowl
• Ladel
• Whisk

Ingredients:

Crepes

• 150 g all-purpose flour/ spelt/ whole wheat/ gluten-free flour
• 210 g non-dairy milk (I use Ripple’s unsweetened pea milk)
• 100 g filtered water
• 1 tbsp of olive oil
• 1/2 tsp Black pepper
• 1 tsp table salt

• 2 tbsp of prepared mashed sweet potato
• 1 tsp of pieces of feta cheese for each crepe

• 100 g vegan feta cheese
• 2 tbsp of vegan cream cheese
• 120 g non-dairy milk (I use Ripple’s unsweetened pea milk)
• Fist full of fresh parsley

1. Heat the wide saucepan with a very thin layer of oil (if it is a non-stick pan there is no need for oil).
2. Pour the flour to a mixing bowl, add the liquids slowly while whisking the batter. add the spices.
3. Pour the the batter in the middle of the saucepan using the ladel. Spread the batter to a thin layer by turning the saucepan around.
4. The batter will look dry after 1-2 minutes, turn the crepe over and cook for 2 more minutes on the other side.
5. Remove the crepe from the saucepan and repeat with the rest of the batter.
6. When the crepes are cooled down, lay each of them on a plate. place 2-3 tbsp of mashed sweet potato, add a few pieces of feta chees on top and then roll out the crepe. Make sure the seam is in the bottom.
7. Blend well all the sauce ingredients with a hand blender or in a food processor.
8. Taste and fix seasonings.
9. Garnish with the sauce and fresh parsley.