Recipe by Lorie Roach
Makes 10—12 servings
Beat together all ingredients for whipped cream until soft peaks form. Refrigerate until needed.
In a small, heavy saucepan, combine 3/4 cup butter and next 3 ingredients for honey-praline sauce over medium heat until well combined. Bring to a boil and let cook for 1 minute, stirring constantly. Remove from heat and whisk in powdered sugar and vanilla. Stir in toasted pecans. Set aside and let cool for about 20 to 25 minutes. Sauce will thicken as it cools.
Beat together cream cheese and 1 cup brown sugar with electric hand mixer until smooth. Mix in next 3 ingredients. Mix in sweet potatoes until well blended. Set aside.
Stir together the first 3 ingredients for crêpes with hand mixer until smooth. Add eggs, beating well. Stir in butter, brown sugar and vanilla. Coat bottom of 8-inch nonstick skillet with nonstick spray and heat pan over medium heat until hot.Pour about 1/4 cup crêpe batter into skillet, then immediately tilt pan to coat bottom evenly. Cook for about 1 minute or until bottom is lightly browned. Flip and cook for about 15 to 20 seconds longer. Transfer to a platter and repeat with remaining batter, spraying skillet several more times with spray. Place wax paper sheets in between each crêpe to prevent sticking.
Spoon about 1/3 cup sweet potato filling in center of each crêpe. Roll up and place in 11 x 15-inch glass pan. Place in oven at 300°F for 10 minutes or until just warm. Or, heat filled crêpes 1 at a time in microwave on low for about 30 seconds or until just warm. To serve, place one filled crêpe on plate and top with warm honey-praline sauce that has been stirred to evenly distribute pecans. Sauce should still be warm, but if it isn’t, heat on low heat just until warm, not hot. Top each crêpe with brown sugar ’n’ spice whipped cream.