Sweet Potato Crepes with Cilantro-Tamarind Sauce

serves 6     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 clove     2 cloves     4 cloves     5 cloves     7 cloves     8 cloves     10 cloves     11 cloves     13 cloves     14 cloves     15 cloves     16 cloves     17 cloves     19 cloves     20 cloves     21 cloves     22 cloves     23 cloves     25 cloves     26 cloves     27 cloves     28 cloves     29 cloves     1 sweet potato     3 sweet potatoes     5 sweet potatoes     7 sweet potatoes     9 sweet potatoes     11 sweet potatoes     13 sweet potatoes     15 sweet potatoes     17 sweet potatoes     19 sweet potatoes

• Ingredients
• cumin
• coriander
• fenugreek seeds
• mustard seeds
• cardamom
• 6 cloves
• cinnamon
• pepper
• salt
• onions
• 2 garlic cloves
• fresh ginger
• 4 sweet potatoes
• 1 coconut milk, unsweetened
• maple syrup
• lime juice
• cashews
• fresh cilantro
• tamarind concentrate
• 1 coconut milk, unsweetened
• 2 eggs
• milk
• flour
• canola oil
• salt
• Recipe
• To prepare the spice blend: Heat a small skillet over medium heat. Pour in and toast for about 3 minutes:
• 2 tsps cumin
• 1 tsp coriander
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1 tsp cardamom
• 6 cloves
• When spices smell warm and toasty, remove from pan, transfer to bowl, and cool. Add:
• ¹/₈ tsp cinnamon
• ¹/₈ tsp pepper
• ¹/₂ tsp salt
• Set aside spice mixture. To prepare the filling: Preheat a large skillet over medium heat. Pour in 2 tbsp. peanut oil. Add and saute for about 5 minutes:
• 1¹/₂ cups onions (210g), finely chopped
• Add and saute for about 2 minutes more:
• 2 garlic cloves, minced
• 2 tbsps fresh ginger, grated
• Add the spice blend and combine until onions are well-coated. Add and cook for a minute or two:
• 4 sweet potatoes, (2.5 lbs.), peeled and chopped into 1/2-inch chunks
• Cover the pan and cook for 15 minutes more, stirring frequently, until the sweet potatoes are tender. (While they are cooking, prepare the sauce.) After 15 minutes, add:
• 1 coconut milk, unsweetened, 15-oz. can
• 1 tbsp maple syrup (30g)
• 1 tbsp lime juice
• Cover and cook for 5 minutes, stirring occasionally. The coconut milk should be fully incorporated into the sweet potatoes.
• To prepare the sauce: Grind in a food processor or blender:
• ¹/₂ cup cashews (70g), raw
• Add remaining ingredients and blend until smooth:
• 2 cups fresh cilantro
• 2 tsps tamarind concentrate
• 1 coconut milk, unsweetened, half a 15-oz. can
• To prepare crepes (not vegan): Beat together:
• 2 eggs
• 1¹/₂ cups milk (360g)
• 1 cup flour (128g)
• 1 tbsp canola oil
• ¹/₄ tsp salt
• Heat a lightly-greased 6-inch skillet. Remove skillet from heat, spoon in approximately 1/4 cup of batter. Tilt skillet to spread batter across surface before returning to heat. Brown on one side. When edges lift up on all sides, remove. Invert over paper towels to separate crepes. Yield: 18.
• Assemble 2 crepes per plate. Fill each with approximately 1/2 cup filling and fold over each crepe like a jacket. Drizzle with sauce.