Stuffed Mexican crepes with sweet potato and pineapple sauce: crepas rellenas con salsa de camote y piña

articles Food & Cuisine Recipes

Karen Hursh Graber

This was the course that I prepared during class, and although it is an impressive dessert, it is much easier than it will seem to guests, because the crepes, filling and sauce can all be made ahead. Naturally, we used the delicious requesón that we bought that morning at the Etla market, but farmer cheese or a nice, sweet ricotta (not too salty) can be substituted. The recipe is from the region of Tuxtepec, known for its abundant pineapple crop.


For the crepes:

  • 4 eggs
  • 1 1/3 cups milk
  • 2 tablespoons melted butter or oil
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar

For the sauce:

  • 1 cone piloncillo (6 ounces) or 3/4 cup dark brown sugar
  • 1 piece Mexican cinnamon, 1 inch long
  • 3 cups peeled and cubed orange sweet potato
  • 2 cups cubed pineapple, in 3/4 inch pieces

For the filling:

  • 1/4 cup raisins
  • 1 tablespoon rum or other liquor
  • 1/4 cup honey
  • 1 egg
  • 1/4 pound requesón, farmer cheese or ricotta
  • 1 tablespoon finely grated lime peel
  • 1 tablespoon freshly grated orange peel

To assemble:

  • 1/2 tablespoon sunflower or vegetable oil


In a medium mixing bowl, beat the eggs. Add the milk or melted butter and oil. Add the flour, salt and sugar, then beat until smooth. Leave for 30 minutes. (The batter is better if it sits before being used.)

For the sauce:

Bring 3 cups of water to a boil. Add the piloncillo and cinnamon. Cover and bring to a boil over medium heat. When the piloncillo is melted, add the sweet potatoes and pineapple, lower heat to a simmer, and continue to cook, uncovered, for 40 minutes. Keep warm.

For the filling:

Heat the raisins, rum and 2 tablespoons water in a small saucepan, covered, over medium heat until the raisins plump up and are soft, about 10 minutes. Drain, then add honey.

In a medium-size mixing bowl, beat the eggs. Add the cheese and mix well. Stir in the raisins, grated lime and orange peel.

To assemble:

Heat 1/2 tablespoon oil in an 8 inch crepe pan. Wipe out the pan with a paper towel, making sure that the entire surface is covered with oil. Pour 1/2 cup crepe batter into the pan and roll the pan around to coat the surface. When the edges of the crepe start to turn up, flip over the crepe. Leave for 1 minute. Remove from pan and place on a plate. Continue to make crepes until batter is used up. Stack the crepes on top of each other. Fill each crepe with 3 1/2 tablespoons of the filling and roll up. Spoon sauce over the top and serve.

Makes 10-12 crepes.

Hint: The sauce keeps well in an airtight container. It can also be eaten alone over ice cream.

Link to source article
Getting to the heart of Oaxacan cuisine: A cooking class with Susanna Trilling

Published or Updated on: December 1, 2000 by Karen Hursh Graber © 2000


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