2 eggs
3 tablespoons of olive oil (45 ml)
1 cup of milk (240 ml)
1 1/3 cups of wheat flour (160 g)
1 tablespoon of butter (15 g)
Filling
6 tablespoons of butter (90 g)
5 sweet potatoes, peeled and cut into sticks
10 dried cranberries, chopped
1 tablespoon of dark brown sugar (15 g)
1 teaspoon of ground cinnamon
3 cardamom pods
Orange peel strips
1/2 cup of caramel sauce (120 ml)
2 chopped walnuts
Accessory
Non-stick skillet of 26 cm
2 eggs
3 tablespoons of olive oil (45 ml)
1 cup of milk (240 ml)
1 1/3 cups of wheat flour (160 g)
1 tablespoon of butter (15 g)
Filling
6 tablespoons of butter (90 g)
5 sweet potatoes, peeled and cut into sticks
10 dried cranberries, chopped
1 tablespoon of dark brown sugar (15 g)
1 teaspoon of ground cinnamon
3 cardamom pods
Orange peel strips
1/2 cup of caramel sauce (120 ml)
2 chopped walnuts
Accessory
Non-stick skillet of 26 cm
1
Beat the eggs and mix with olive oil, milk, and flour
Melt the butter and mix with the eggs
2
Heat the non-stick skillet greased with butter and pour in three tablespoons of the mixture
Leave to golden brown on both sides. Reserve
Filling
Melt the butter and toast the sweet potatoes and cranberries
Add the sugar, cinnamon, and cardamom
Cook over low heat until a paste forms
Remove from heat, let cool, and add the walnuts
Assembly
Fill the crepes and close like a stuffed potato
Secure with an orange peel strip
Serve with caramel sauce
* Recipe courtesy of Marie-Henri France, from the restaurant La Casserole, São Paulo, SP
