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1
In a medium bowl, whisk together the eggs, flour, water, milk and salt.
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2
Heat a 7-inch nonstick crepe pan or skillet over moderately high heat.
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3
Pour 2 tablespoons of the batter into the pan, tilting the pan quickly to coat the bottom evenly.
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4
Cook the crepe until lightly browned on the bottom, about 45 seconds.
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5
Transfer to a plate and cover with a sheet of wax paper.
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6
continue with the remaining batter, layering the crepes between sheets of wax paper.
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7
Preheat the oven to 400.
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8
Place the boniato in a baking dish and bake for about 30 minutes, or until brown and tender; let the boniato cool slightly.
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9
Turn the oven down to 350.
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10
Meanwhile, bring a large pot of water to a boil.
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11
Trim 1/2 inch from each end of the plantain and plunge it into the boiling water.
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12
Boil the plantain until tender when pierced at the thickest part, 5 to 7 minutes.
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13
Drain well and let cool.
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14
Peel the plantain and cut it into 1-inch pieces.
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15
Halve the boniato and scoop out the flesh.
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16
In a food processor, combine the plantain and boniato with the cream and puree until smooth.
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17
In a saucepan, melt the butter over moderately high heat.
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18
Add the garlic and cook, stirring often, until softened.
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19
Add the sherry and bouillon cube and simmer until reduced by half.
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20
Add the cream and boil until thickened and reduced to 1 cup.
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21
Remove from the heat and add the shrimp and the hearts of palm.
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22
Cover and set aside for 10 minutes.
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23
Mound 2 tablespoons of the filling in the center of each crepe and carefully roll into a cylinder.
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24
Arrange the crepes in a shallow baking dish and sprinkle with 2 tablespoons of water.
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25
Cover with foil and bake for about 20 minutes, or until the crepes are heated through.
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26
Rewarm the sauce.
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27
Set 1 crepe on each plate and spoon the sauce on top, making sure to distribute the shrimp and hearts of palm evenly.
