1/2 kg of sweet potatoes
3 tablespoons of milk
3 tablespoons of wheat flour
3 whole eggs
4 egg whites
4 tablespoons of cream
1 1/4 cups of melted butter (300g)
1/2 kg of sweet potatoes
3 tablespoons of milk
3 tablespoons of wheat flour
3 whole eggs
4 egg whites
4 tablespoons of cream
1 1/4 cups of melted butter (300g)
Peel and cook the sweet potatoes in temperate water with salt
Drain and pass through a ricer
Add milk gradually, whisking with a wooden spoon until you get a smooth purée
Let it cool
Add wheat flour, whisking with a wooden spoon, then add whole eggs one at a time, without whipping the egg whites, mix well, and add cream, stirring until it has the consistency of a crepe
Do not overmix
Melt enough butter to cover the bottom of a skillet
When it's hot, add the batter, using 3/4 tablespoon for each crepe
Do not stir; the rolls will form on their own (almost like a bombshell)
Let them cool quickly on one side and then flip with a spatula or fine skimmer to fry the other side
You can fry 5-8 at once, depending on the size of the skillet
Serve warm with roasted meat or poultry, if desired
Makes approximately 50 units
You can also make crepes using canned purée
When using butter for frying and to increase its resistance to heat, remove the foam that forms on the surface as soon as it starts to melt.
