Sweet and Creamy Sweet Potato Crepe Cake
How to Make a Deliciously Sweet and Light Sweet Potato Crepe Cake (No Oven!)
Here’s a crepe cake recipe that’s both wonderfully sweet and delightfully savory! It’s perfect as a snack for kids or for enjoying with a cup of coffee at home, rolled up one by one. This delightful crepe cake is a joy to make and even better to eat!
Crepe Batter Ingredients- 6 large eggs
- 200g cake flour (or all-purpose flour)
- 60g granulated sugar (Sugar A)
- 3g salt
- 500ml milk
- 50g butter, melted
Cooking Instructions
Step 1
Wash the sweet potatoes thoroughly. Place them in a steamer basket and cook until very tender when pierced with a fork. This ensures they are soft enough to mash easily.
Step 2
Sift the cake flour into a mixing bowl. Sifting the flour helps to remove any lumps and creates a smoother, lighter crepe batter.
Step 3
Crack the eggs directly into the bowl with the sifted flour.
Step 4
Pour in the milk. Using a whisk, start mixing gently, gradually increasing the intensity to break up any lumps. Whisk until the batter is completely smooth and homogenous. Take your time to ensure there are no flour pockets.
Step 5
Add Sugar A (60g) and salt (3g) to the batter. Whisk well until the sugar is fully dissolved and incorporated into the mixture.
Step 6
Gradually pour the melted butter (melted over a double boiler or microwave) into the batter while whisking continuously. Once the butter is fully incorporated and the batter is smooth, cover the bowl with plastic wrap and refrigerate for 10-15 minutes to allow the batter to rest and mature. This step improves the texture of the crepes.
Step 7
Heat a non-stick crepe pan or skillet over medium-low heat. Lightly grease the pan with a little butter or oil using a paper towel. Ladle about half a dipper of batter into the center of the pan and quickly tilt and swirl the pan to spread the batter into a thin, even circle. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Carefully flip and cook the other side for about 30 seconds. Repeat this process with the remaining batter, stacking the cooked crepes on a plate as you go.
Step 8
Once the steamed sweet potatoes are cool enough to handle, peel them. Mash the sweet potatoes thoroughly using a fork, potato masher, or ricer until smooth and free of lumps. Mashing while still warm makes the process easier and results in a smoother puree.
Step 9
In a separate bowl, combine the mashed sweet potato with heavy cream (200ml) and Sugar B (30g). Use a whisk or electric mixer to whip the mixture until it becomes a smooth, creamy, and spreadable sweet potato cream. It should have a consistency similar to whipped cream.
Step 10
Lay one of the cooked crepes flat on your serving plate or a clean surface. Spread a thin, even layer of the sweet potato cream over the crepe. If using, sprinkle some diced cooked sweet potato over the cream for added texture.
Step 11
Continue layering the crepes and sweet potato cream, repeating the process until all crepes are used. Spread the remaining sweet potato cream thinly over the top and sides of the assembled cake to cover it smoothly.
Step 12
Carefully press the castella cake crumbs onto the sides of the cake. This coating helps to give the cake a finished look and a pleasant texture.
Step 13
Decorate the cake as desired with fresh fruits, mint leaves, or other garnishes. Your beautiful and delicious homemade sweet potato crepe cake is now ready to be enjoyed!
