Kale Crepes With Sweet Potato & Squash Filling

December 06, 2021


Add some flair to traditional crepes with organic fall veggies. Vibrant kale and garlic crepes are filled with cumin and umami seasoned squash and sweet potato. This dish is full of earthy and comforting flavors, perfect for the colder months. (The base French crepe recipe/technique is adapted from @recipesbycarina)

Serves: 3-4

Kale Crepes:

1 cup flour

1 cup local roots milk

2 local roots eggs

2 tablespoons of olive oil

1 ½ cups roughly chopped local roots curly kale

1 clove of garlic 


Sweet Potato & Squash Filling:

1 medium local roots sweet potato

1 medium local roots delicata squash

1 tablespoon of olive oil

1 tsp Yondu umami seasoning

1/2 tsp cumin

1 tablespoon oil

1 cup of water

1 teaspoon apple cider vinegar

1 tablespoon honey

½ cup roughly chopped curly kale

Salt and pepper

Serving Recommendations:



Smoked Paprika

Kale Crepes:

  1. To a blender add olive oil, garlic, and 1 cup of kale, saving extra ½ cup for the filling. Blend mixture until it’s at a pesto-like consistency. Finish with a pinch of salt.
  2. Add remaining ingredients and blend until smooth, occasionally scraping down the sides to get all the dry flour.
  3. Transfer to a bowl, cover, and refrigerate overnight. (This lets the flour absorb all the liquid, making the crepes perfectly soft and crispy) If you want your crepes ASAP, chill for an hour.

Sweet potatoes & squash:

  1. Peel sweet potato and squash, and remove squash seeds. Dice veggies into ½ inch cubes.
  2. Heat a large non-stick pan to medium-high. Add olive oil and mix in spices. Toast for a few seconds or until fragrant. (Blooming, or frying, the spices will intensify their flavor)
  3. Add sweet potato and stir to coat in seasonings. Then add 1 cup of water.
  4. Bring water to a boil, then reduce to medium heat. Cover and cook for 2 minutes.
  5. Add squash and cook for another 2-3 minutes or until a fork easily pierces through the veggies.
  6. Stir in honey, apple cider vinegar, and a pinch of salt. Heat on medium-high until bubbling then turn down to medium-low. Reduce until you get a syrupy consistency. (The veggies will start to caramelize and crisp up) 
  7. Add remaining kale and cook while covered until bright green, about 40 seconds. Then stir to coat in sauce. 
  8. Remove from heat and add salt and pepper to taste. Transfer to a bowl for serving.

Making the Crepes:

  1. Take batter out of fridge and prep with a ¼ cup to pour the batter.
  2. Put a crepe pan or non-stick skillet over medium high heat. 
  3. Create your “tester” crepe: Melt a ½ tablespoon of butter and spread to coat pan.
  4. Pour batter into pan and quickly rotate the pan to coat with a thin layer of batter. (If you have a crepe spreader or thin spatula, use it to spread the batter)
  5. Cook your crepe until the middle sets up and the edges start to release from the pan. You can also use a small spatula to check the underside for browning.
  6. Flip and cook for 30 seconds or until crisp. Remove and taste your “tester” crepe. This let’s you check your batter consistency. If it’s thicker like a pancake, thin out the batter with a 1-3 tablespoons of water then resume cooking.
  7. Repeat steps 2-6 until batter runs out.


  1. Spread a thin layer of hummus or tahini on crepes then fold in half. Fill with squash and sweet potato, smoked paprika, and fold again to create a triangle. Repeat for remaining crepes and enjoy!

This recipe was created by Local Roots recipe developer Molly Alexander @veganish.molly

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