Brazo de Reina

Step 1

Cut the potatoes lengthwise into quarters, then cut each quarter crosswise into 1/4-inch-thick half-moon slices so they cook quickly.

Step 2

Boil the potato slices in a pot of salted water over high heat for 8–10 minutes until a fork passes through easily, then drain in a colander.

Step 3

While potatoes cook, crack the eggs into a bowl and whisk with a fork until the yolks and whites are fully combined and uniform in color.

Step 4

Add the flour to the eggs and whisk until no lumps remain and the mixture looks like thin pancake batter.

Step 5

Heat a 12-inch nonstick skillet over medium heat for 60 seconds, then lightly butter the surface by wiping with a stick of butter.

Step 6

Pour 1/4 cup of the egg mixture into the center of the hot skillet and tilt the pan in a circular motion so the batter spreads into a thin, even round crepe.

Step 7

Cook for 1–2 minutes until the surface looks set and the underside is light golden, then flip with a spatula and cook the other side for 30 seconds.

Step 8

Slide the crepe onto a clean plate and repeat with the remaining egg mixture to make 8 crepes total, buttering the skillet between each one.

Step 9

In a bowl, combine the cooled potatoes, spinach, and cheese, then stir with a spoon until well mixed.

Step 10

Lay one crepe on a cutting board, spoon 3 tablespoons of the potato mixture along the center, then roll the crepe tightly away from you into a cylinder.

Step 11

Repeat with the remaining crepes and filling to make 8 rolls total.

Step 12

Pour the green mole sauce into a shallow baking dish or large skillet, then arrange the rolls seam-side down in a single layer.

Step 13

Cover with a lid or foil and simmer over low heat for 8–10 minutes until the sauce is hot and the rolls are heated through.