Green Tea Crepe with Sweet Potato Filling

For the Green Tea Crepe

·         1 cup flour

·         2 tsp. Green tea powder

·         1 Tbsp. Brown Sugar

·         2 Eggs

·         1 ¼ cup milk

·         2 Tbsp. butter, melted

Sift the flour and green tea powder. Fold in brown sugar.

Slowly add eggs and milk. Stir well. Add melted butter and mix well.

Let batter rest at least 10 minutes before cooking.

In a non-stick crepe pan, spray the pan with cooking oil. On medium heat, pour in a ladle of batter and spread evenly. Let the crepe stand for about 1 minute or until cooked.

Place the crepe on a sushi rolling mat. Add sweet potato filing at one side of the crepe and roll up. Turn the opening downward and put back on the pan, fry slightly. Sprinkle with powdered sugar before serving.

Sweet Potato Fillings:

·         2 medium size sweet potatoes

·         1 Tbsp. butter

·         2 Tbsp. milk

·         1 cup powdered sugar

Microwave 2 medium size sweet potatoes for 10 minutes until soft. Peel off the skin. While they are hot, mash with a spoon in a medium bowl. Add 1 tsp. butter, 2 tsp. milk and 1 cup of powdered sugar. Mix and blend well.

Cut a hole in the center of cupcake and fill the sweet potato mixture to the top. Then top with cream cheese frosting and a mini marshmallow.