Sweet Potato Crêpes with Asparagus and Scrambled Eggs 

Jun 18, 2024All Recipes

1/4 cup (50 mL) diced Ontario Greenhouse Sweet Red Pepper
1 clove garlic, minced
1/2 cup (125 mL) shredded Ontario Monterey Jack Cheese
1/4 cup (50 mL) fresh Ontario Microgreens or Cilantro (Coriander) Leaves

Sauce: In blender or small food processor, combine chipotle in adobo,
crema and lime juice; purée until smooth. Transfer to small bowl; fold
in chorizo. Set aside.


Crêpes: In small bowl, combine flour, baking powder and salt. In large
bowl, combine milk, eggs, sweet potato and 2 tbsp (25 mL) melted
butter; using electric mixer on low speed, beat until combined. Add
flour mixture; beat on low for about 1 minute or until smooth.


In medium nonstick skillet, melt 1 tbsp (15 mL) of the butter over
medium heat; swirl to coat pan. Using 1/2 cup (125 mL) batter for each
crêpe, pour into pan and immediately rotate skillet to form thin, even
crêpe; cook for 1 to 2 minutes until golden. Run spatula around edge
to loosen, flip over, and cook for 1 to 2 minutes until bottom is dry.
Place cooked crêpes on parchment paper-lined baking sheet, layering
parchment between each. Keep warm in 200°F (95°C) oven. Repeat
with remaining batter, adding more butter between each crêpe as a savoury breakfast or brunch wrap with a delightful and smoky chipotle crema sauce. Reserve skillet.

Filling: In medium bowl, whisk together eggs and 1/4 tsp (1 mL) each of the salt and pepper; whisk in milk. Set aside.


Return skillet to medium-high heat. Add oil; cook asparagus with remaining salt and pepper, turning often, for 5 minutes or until tender crisp. Transfer to plate and set aside.


Add diced pepper to skillet; cook, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add egg mixture; reduce heat to medium and cook, stirring with silicone spatula to scramble, for 2 to 3 minutes or until eggs are just set. Sprinkle with cheese. Remove from heat.


Place 1 crêpe on serving plate; spoon one-sixth of eggs along centre and place 2 asparagus spears on eggs. Fold crêpe to enclose filling. Repeat with remaining crêpes and filling. Drizzle with sauce and garnish with microgreens.

Nutritional Information:
1 Serving
PROTEIN: 25 grams
FAT: 47 grams
CARBOHYDRATE: 39 grams
CALORIES: 675
FIBRE: 2 grams
SODIUM: 1110 mg

A savoury breakfast or brunch wrap with a delightful and smoky
chipotle crema sauce.

Preparation Time: 20 minutes 

Cooking Time: 25 minutes 

Serves 6  

Sauce: 

1/4 cup (50 mL) chipotle peppers in adobo sauce 1 cup (250 mL) Mexican crema or plain yogurt 1 tsp (5 mL) fresh lime juice 

1/2 cup (125 mL) cooked ground spicy or mild chorizo  sausage, cooled  

Crêpes: 

1-1/3 cups (325 mL) all-purpose flour 

1/2 tsp (2 mL) each baking powder and salt 2 cups (500 mL) Ontario Milk 

2 Ontario Eggs 

1/2 cup (125 mL) mashed cooked Ontario Sweet Potato, at  room temperature 

2 tbsp (25 mL) butter, melted 

1/4 cup (50 mL) butter (approx.) 

Filling: 

8 Ontario Eggs 

1/2 tsp (2 mL) each salt and pepper 

1/4 cup (50 mL) Ontario Milk 

2 tbsp (25 mL) olive oil 

12 spears Ontario Asparagus, trimmed 

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