Lunch: Sweet Potato Crepes with Caramelized Peaches and Pecans

Recipe by Robert Landolphi Some crepes are cooked once, and then filled with sweet or savory fillings. In this recipe, the crepes are filled with a sweetened cream cheese mixture, cooked a second time until the cheese warms and the crepes are golden brow

This recipe includes superfoods such as:

Cinnamon

Health benefits of Sweet Potato Crepes with Caramelized Peaches and Pecans

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2.6 ounces white rice flour (about 1/2 cup)
1.4 ounces sweet potato flour (about 1/4 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1 teaspoon granulated sugar
1/4 teaspoon salt
3/4 cup fat-free milk
1/2 cup water
2 large eggs
Cooking spray
6 ounces 1/3-less-fat cream cheese (about 3/4 cup)
1/4 cup packed brown sugar, divided
3/4 teaspoon ground cinnamon, divided
1/8 teaspoon nutmeg
1 tablespoon butter
1 (16-ounce) package frozen sliced peaches, thawed
1/3 cup chopped pecans, toasted

Instructions

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and salt in a medium bowl; stir with a whisk. Place milk, 1/2 cup water, and eggs in a blender; process 20 seconds. Add flour mixture; process 30 seconds or until smooth.
Heat a 9-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 30 seconds.
Place crepe on a towel; cool. Repeat procedure with remaining batter. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
Place cream cheese, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and nutmeg in a medium bowl; beat with a mixer at medium speed until smooth and creamy.
Working with 1 crepe at a time, spread about 2 1/2 teaspoons cream cheese mixture on half of crepe; fold crepe in half to cover filling. Fold in half again to form a triangle; place on a platter (cover to keep from drying). Repeat procedure with remaining crepes and cream cheese mixture.
Melt butter in a large skillet over medium heat. Add 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and peaches; cook 5 minutes or until peaches are tender.
Heat a medium skillet over medium heat; coat pan with cooking spray. Add half of crepes; cook 1 to 2 minutes or until lightly browned on edges. Carefully turn crepes over, and cook 1 minute. Spoon peach mixture over crepes; sprinkle with toasted pecans.