have cake, will travel!

with a helping of cranberry jalapeño sauce.
you know how they say the tastiest stuff comes out of screw-ups? turns out they weren’t wrong. it might not look like much, but it’s got charm and a lot of flavor. I doubt you will claim to be disappointed. but if you do, I’ll think you’re just being a drama queen.
it will stick to your ribs for hours on end. kinda like a shepherd’s pie.
feel free to sub mashed potatoes, polenta, or pasta or what-have-you if you don’t feel like making what was supposed to be crepes. OR you can use your favorite crepe recipe and pack the filling in them, cover with cheez sauce, and have the cranberry sauce on the side. it’s all goooooooood.

I used Jo Stepaniak’s Cheez Sauce leftovers. but you can use any Cheez Sauce. here, have a recipe.
you’ll need about 1 1/2 cup of it.

serves 4 - 6 people. would be nice to have a mixed greens salad on the side.

“crepes”: they will look like scrambled tofu or polenta, kind of.

1/2 cup chickpea flour
1 1/2 cup brown rice flour [this is definitely where I went wrong. you can sub whole wheat or all purpose flour if you want to make crepes, but I haven't tried it so I cannot guarantee it's gonna work either!]
1 t sea salt
2 T corn oil
2 T light brown sugar
1/2 cup beer [I used oatmeal stout but use what you have]
1/2 cup unsweetened soy milk
1 cup pure water

whisk all ingredients in a large bowl. refrigerate for one hour. although it obviously serves no purpose since the crepe stunt won’t work, but hey.

heat oil in pan on medium high, place 1/3 cup of the batter at a time, let cook until it bubbles and fail miserably at flipping your “crepe”. cuss and decide to just make “scrambled” crepes instead. place the outcome in a large bowl. repeat operation until you’re out of batter. move on.

sweet potato bean filling:

1 T corn oil
1/2 t dried oregano
1/2 t ground cumin
1/2 t dried cilantro
1/8 t ground cinnamon
1 t curry powder
2 garlic cloves, grated
half a medium shallot, minced [about 2 T]
1 T tamari
1 can black beans, rinsed and drained [14 oz]
1 can sweet potato puree [15 oz, I think] OR use a couple of sweet potatoes, bake them and puree them: it should make about 1 1/2 - 2 cups

in a medium saucepan, heat the oil on medium and add garlic, shallot, spices. let cool for a minute. add tamari, and beans. let cool for 2 minutes. mash the beans. throw in sweet potato, lower heat and let simmer for about 10 minutes.

grease a baking dish [I used a small gratin dish, but an 8 x 8 pan would work too] with non stick cooking spray. add “crepe” disaster. spread sweet potato bean mixture on top. pour about 1 1/2 cup cheez sauce. bake for 15 minutes, or until warm and golden brown-colored.

spoon your dish in serving plates, place cranberry sauce on top or on the side. or if you’re a weirdo like the husband and don’t like cranberry sauce, just…deal.