Sweet Potato Roll
Cooks in
Serves 8
Ingredients
- 1 Egg
- 50 g Brown sugar
- 2 tsp. Mirin
- 1 tsp. Baking powder
- 100 cc Water
- 100 g Wheat fl our
- Vegetable oil
- 1 Japanese sweet potato
- 1/2 c Heavy whipping cream
- 2 tbsp. Brown sugar
Directions
- 1. Mix egg and brown sugar in a bowl; add mirin, wheat fl our, Baking powder and mix.
- 2. Heat 1 tsp. oil in a nonstick pan, and bake thin crepe (10 x 10 cm, oval) over low heat until lightly brown. When small bubble comes out, turn over and bake other side. Bake 8 crepes.
- 3. Take off sweet potato’s skin, cut into 2 cm thick, boil until soft, drain, and mash in a bowl.
- 4. Mix brown sugar into the whip cream and whip cream until stiff peaks form. Mix whipped cream into the mashed
- potato’s bowl.
- 5. Place one spoonful of cream on the crape and roll it in half.