Sweet and Chewy Sweet Potato Buckwheat Crepes
Healthy Snack with Seasonal Sweet Potatoes: Chewy Buckwheat Crepe Recipe
To make something different from plain steamed sweet potatoes during their peak season, I’ve created these unique crepes using buckwheat flour. This recipe has become a personal favorite, resulting in a snack that’s both beautiful to look at and delicious to eat. Introducing my special recipe for a healthy and delightful treat that everyone, young and old, can enjoy.
Main Ingredients- 2 Steamed Sweet Potatoes (medium-sized)
Buckwheat Batter- 1 Cup Buckwheat Flour (approx. 100g)
- 1 Cup Water (approx. 200ml, same amount as flour)
- 1 tsp Fine Salt (approx. 5g)
Omija Sauce- 2 Tbsp Omija Extract (approx. 30ml)
- 2 Tbsp Water (approx. 30ml)
- A little Cooking Oil (for greasing the pan)
- 1 Cup Buckwheat Flour (approx. 100g)
- 1 Cup Water (approx. 200ml, same amount as flour)
- 1 tsp Fine Salt (approx. 5g)
Omija Sauce- 2 Tbsp Omija Extract (approx. 30ml)
- 2 Tbsp Water (approx. 30ml)
- A little Cooking Oil (for greasing the pan)
Cooking Instructions
Step 1
First, prepare the steamed sweet potatoes. If you are using raw sweet potatoes, wash them thoroughly, peel if desired, and steam them for about 20-25 minutes until tender when pierced with a fork. While still warm, peel the sweet potatoes and mash them finely using a fork or a masher until smooth and lump-free. Set the mashed sweet potato aside.
Step 2
Next, let’s make the buckwheat batter. In a bowl, combine 1 cup of buckwheat flour with 1 cup of water. The amount of water can be adjusted based on the batter’s consistency, but starting with equal parts is a good guideline. Add 1 teaspoon of fine salt and mix well with a whisk or spatula until you have a smooth batter with no lumps. The consistency should be pourable but not too thin; slightly thicker than pancake batter is ideal. This batter quantity will make approximately 2 crepes.
Step 3
Now, it’s time to cook the crepes. Heat a non-stick pan over medium-low heat and add a very small amount of cooking oil. Wipe it evenly with a paper towel. Ladle about half a cup of the buckwheat batter onto the hot pan and spread it thinly into a circle. Once bubbles start to form on the surface and the edges begin to set, it’s ready to be flipped. (Tip: If you use a rectangular pan, you can fold the batter like making a rolled omelet for a neater appearance.)
Step 4
When one side of the crepe is golden brown, carefully flip it over. On the cooked side, spread a generous portion of the mashed sweet potato over about half of the crepe. Gently press the sweet potato down so it adheres well to the warm batter. It’s important to cook over low heat throughout this process to prevent the batter from burning and ensure the inside is cooked through.
Step 5
Fold the other half of the crepe over the sweet potato filling to create a half-moon shape, or your desired shape. Continue to cook over low heat until both sides are golden brown and the sweet potato filling is heated through. The natural stickiness of the sweet potato will help the crepe hold its shape beautifully.
Step 6
Transfer the well-cooked sweet potato buckwheat crepe to a plate and slice it to reveal the filling. The inside is packed with sweet and chewy sweet potato, making it incredibly delicious even on its own. The combination of the chewy buckwheat and soft sweet potato is simply delightful.
Step 7
Now, let’s make the Omija sauce to enhance the flavor. In a small saucepan, combine 2 tablespoons of Omija extract and 2 tablespoons of water. Bring to a simmer over medium-low heat and cook until it slightly thickens. This creates a wonderfully fragrant sauce with a perfect balance of sweetness and tartness. (Tip: You can use store-bought Omija tea concentrate for convenience.)
Step 8
Cut the sweet potato crepe into bite-sized pieces (halves or thirds). Drizzle the warm Omija sauce lightly over the cut crepe pieces. The vibrant color and aroma of the sauce will make the dish even more appealing.
Step 9
Finally, for a decorative touch, place one Omija berry (preserved in enzyme) on top of each crepe. The red Omija berries add a beautiful, autumnal flourish to the sweet potato crepes, making them look as lovely as they taste. Enjoy with a warm cup of tea for a perfect treat.
