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Crepas con Salsa de Piña y Camote: Crepes with Pineapple and Sweet Potato Sauce
Recipe from el Restaurante contributing writer Karen Hursh Graber
Makes 12 crepes
¼ lb. requeson or ricotta cheese
1 egg, lightly beaten
¼ c. raisins, soaked in hot water until plump, drained
¼ c. honey
Zest of 1 orange
¾ c. brown sugar
1-inch long piece cinnamon
3 c. peeled, cubed sweet potato
2 c. cubed pineapple
12 prepared 8-inch crepes, warm
Combine the requeson, egg, raisins, honey and orange zest to make a filling for the crepes. Set aside.
Boil three cups of water and add the brown sugar, cinnamon, sweet potato and pineapple. Simmer and cook, uncovered, until thickened to sauce consistency, stirring occasionally.
Fill each crepe with 3-4 tablespoons filling. Roll up and top with the warm sauce.
Watch for Graber’s story about using pineapple on your menu, along with more great pineapple recipes, in the Spring issue of el Restaurante coming in May!
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