Creppelle

Simmer the water and rosemary for 45 minutes, maintaining a light, steady boil. Strain the infusion to remove the needles and let it cool: it should be fragrant but not hot, so it can dissolve the yeast without compromising its effectiveness.

Boil the potatoes until soft in the center, then drain, peel, and mash them while still warm. Puree them smoothly, without large lumps: this consistency will make it easier to incorporate into the dough and help it become soft.

Arrange the flour in a fountain shape on the work surface and add the mashed potatoes. Dissolve the yeast in the now warm rosemary infusion, pour it into the flour, and add the salt. Knead for a long time until the dough is soft and elastic, smooth, and holds its shape.

Gather the dough into a ball and cut a cross into the surface with a knife. Cover it with a cloth and let it rise for about an hour and a half in a warm place. The dough is ready when the cut has noticeably widened, indicating it has risen.

Pour plenty of oil into a large bowl saucepan and heat it up over high heatWait until it reaches a suitable temperature for frying, which can be verified when a small piece of dough immersed in the oil begins to sizzle immediately and swell without burning quickly.

Break off a portion of dough and stretch it with both hands, using a wave-like motion to form a long strip. Dip it in the hot oil and, using a large fork, twist it into a spiral until it forms a large swirl.

Fry the swirl until puffed and golden, then flip it over with a fork to finish cooking the other side. Continue cooking the remaining portions, keeping the oil hot and leaving enough room for each swirl to cook and develop evenly.

Drain the golden crepes and pass them through the granulated sugarTurn them several times to coat them evenly. Serve them hot, when they're softer; if they've cooled, put them back in the oven for five minutes to soften them up again.