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Crepas con Salsa de Piña y Camote: Crepes with Pineapple and Sweet Potato Sauce

Recipe for crepes with pineapple and sweet potato sauce

You can find this recipe at El Restaurante

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!


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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