Attendants: L, Ch, Y, A, C, G, D
Menu:
1) Sweet potato crepes
2) Baked fruit
1) Sweet potato crepes topped with coconut sauce
Filling:
3 lbs sweet potatoes
1 bell pepper
2 onions
6 garlic cloves
2 TBS minced ginger
1 TBS red pepper flakes
2 tsp cumin
1 tsp coriander
1/2 tsp cardamom
1 tsp cinnamon
1/4 tsp ground cloves
salt, pepper
1 can coconut milk
Sautee onions and pepper for 10 min on medium fire. Add garlic and ginger, spices and continue for 2 minutes. Add chopped sweet potato and coconut milk. Simmer until potatoes are tender.
Sauce:
1 bunch cilantro
1 can coconut milk
Juice of 1 lime
1 TBS maple syrup
2 TBS tamarind
1 cup cashews
Put ingredients in a food processor and blend until smooth
Crepes:
3 cups flour
1 cup chickpea flour
salt
4 cups water
4 TBS olive oil
Mix vigorously until smooth in blender or with fork. Let it rest in the fridge, but it is not necessary. Put 3/4 cup of the ensuing goopy mess in a 10-inch pan and flip until you get a fluffy crepe.
Crepe batter
Crepe in the making
Prior to rolling
Crepes being eaten
Happy diners
Satisfied diners
Confused diners?
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