It’s time for April’s installment of Group D’s Secret Recipe Club reveal! If you haven’t heard about it, it’s a fun blogging club that several hundred people participate in. Each month you are assigned a blog and your mission is to go and find a recipe, make it, blog it and reveal it on a certain day along with everyone else. Thing is, it’s a secret all month. So you can’t tell your blog assignment that you have them or it will spoil the surprise.
I’ll admit I was a bit hesitant when I first seen what blog I had as my assignment for this month. I’m not a very adventurous cook, and Shirley’s blog at Enriching Your Kid is full of Indian recipes. I had always thought that Indian food was spicy, and made with ingredients I had never heard of, but boy was I wrong. After browsing through her blog, I found a wonderful selection of foods that I could make, that weren’t spicy at all. And while some of them did have a few ingredients that are hard for me to find in my small, southern town, a quick search online led me to some easy substitutions. Shirley is a Clinical Psychologist, who decided to become a stay at home mom once her children came along. That, along with trying to feed her kids healthy, but tasty foods drew me to her right away, since I to have the same food philosophy. Thanks Shirley for opening my eyes to just how delicious Indian food can be.
Sweet Potato Crepes
1 cup sweet potatoes, cubed and boiled
1 egg
1 cup milk
1 tsp baking powder
3/4 cup all-purpose flour
2 tbsp grated jaggery (I live in a small southern town, with no specialty stores in sight. So after a quick internet search, I found I could substitute brown sugar)
3 cardamom seeds ground (Again, no specialty stores, so I used 1/3 tsp ground cardamom)
1 tbsp salted butter (I used unsalted because that’s what I had, and just added a pinch of salt)
Sift the baking powder and flour together and set aside.
Mash the sweet potatoes and add the egg, mixing well.
Alternately add the flour into the mixture and half of the milk, stirring well after each addition.
Add the rest of the milk and mix well. It should be a pouring consistency. Add more milk if necessary.
Add the brown sugar, ground cardamom, and melted butter. Mix well.
Preheat a nonstick skillet that has been sprayed with nonstick spray over medium heat. Hold the skillet at a slight angle and use the other hand to add 1/4 cup of crepe batter. Tilt and swirl the skillet in a circular motion until the batter is evenly spread over the pan. Cook the crepe until the outer edges begin to brown and loosen from the skillet (about 2-3 minutes) Carefully flip the crepe over and cook for about 30 more seconds.
Serve hot with fresh whipped cream. (I used my recipe for Brown Sugar ‘n Spice Whipped Cream. Recipe Below)
Brown Sugar ‘n Spice Whipped Cream:
2 cups heavy cream, well chilled
1/3 to 1/2 cup brown sugar (Depending on how sweet you like it)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Beat together all ingredients until soft peaks form. Refrigerate until needed.
To see other great recipes from Secret Recipe Club members, visit the links below!
Hey Angel, Great job! Glad to have changed your mind about Indian recipes! Do try some more.
I am a sweet potato addict so I am going to have to give these a try soon! Thanks for the great recipe share
I’m visiting from Group D, and love what you did this month! Beautiful (AND delicious, I’m sure)! I can never get crepes right, but you are giving me confidence!
Thanks Shirley, I have two more of your recipes saved to try soon.
Thank you Dorothy, I hope you get to try them. This was my first time making them, and besides the first one that came out a little rough, all of the rest of them came out just right. I’ll definitely be making these again.
Oh those look yummy - what a great idea this club sounds, and it gives you enough time to do the testing too!
These look amazing! I would never have thought to make crepes with sweet potatoes, but it looks like they really turned out!
Yum, I love crepes and these, with the brown sugar whipped cream sound divine!
I like to go out for Indian food, but rarely make it at home. This might be a good intro! Would love if you shared some of your recipes at the all new seasonalpotluck.com as well! We’re featuring avocados in May.
Looks great! And interesting will have to try! Group D pulled out allot of Indian flavors this month!
good job sister! making food that is out of your comfort zone can be really intimidating - but you did just fabulously. stepping out of your comfort zone is important to growth and learning, i’m proud of you
what a fabulous idea! i still have never tried making crepes at home - i’m always intimidated by them - but yours look great, so i think it’s finally time to give them a try!
I love sweet potatoes too Amanda, glad to see a fellow addict.
Thanks
SRC is a great club, and I have a lot of fun with it.
I was surprised too when I found the recipe Bean. They are delicious!
Oh they are Kelsey, it almost tasted like I was eating a sweet potato pie.
I had never eaten Indian food before this recipe. It was a great starter, and has really peaked my interest to try more. Thanks for the invite, I’ll check it out.
There were quite a few this month, which I’m finding out is a good thing!
Thank you Kristy.
It certainly makes cooking more exciting when we try new things.
I used to be to Amy, but this recipe makes it super easy. I hope you get to give them a try. I’ve made them twice, and they turned out great both times.
Those creeps look delicious! I am sure you would have loved the slight flavour and hint of the cardamom that is a must in most Indian recipes. SRC is a world of treasures.