Purple Sweet Potato & Taro Yam Crepe Roll
Rolling into the weekend with this heavenly twist of classic dessert—Purple Sweet Potato & Taro Yam Crepe Roll filled with cloud-like whipped cream in-between. They are as impressive to behold as they are delicious to eat. Make this fantastic roll using Suncore Foods® Lilac Taro Yam & Purple Sweet Potato Powders for those remarkable and decadent purples! We have no doubt this will get a standing ovation from your friends and family. THIS elegant & light summer dessert will be a family favorite and wow them in every forkful.
Ingredients
Crepe:
210g cake flour or all purpose flour
30g cornstarch
1/2 tbsp Suncore Foods® Purple Sweet Potato Powder
1/2 tbsp Suncore Foods® Lilac Taro Yam Powder
540g unsweetened soy milk
40g coconut oil or butter
3 tbsp maple syrup
1 tsp vanilla bean extract
Pinch of salt
Filling:
Coconut whipping cream
Directions
1. Crepe — In a large bowl whisk together flour, cornstarch, Suncore Foods® Purple Sweet Potato Powder & Suncore Foods® Lilac Taro Yam Powder . Add in milk, maple syrup, coconut oil, vanilla and salt. Mix until well combined and smooth. Heat a large pan over medium-high heat. Grease the pan really well with coconut oil. Remove pan from heat. Pour a small ladleful of batter in the pan and swirl the pan around to evenly coat the bottom with the batter. Return the pan to heat. Leave to cook until you see the edges start to crisp up and turning brown. Then loosen with a spatula and flip. And cook until spottily brown on the other side. Cover crepes with plastic wrap to keep them from drying out.
2. Spread the coconut cream filling on the crepes. Carefully begin rolling the crepes. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cover Crêpe roll in plastic wrap. Refrigerate for at least 4 hours before serving.