Prepare the sweet potato crepe batter first. In a small bowl, combine flour and salt. Add sweet potato puree, milk, water, melted butter, and eggs to a blender and blend until smooth, about 30 seconds. Add flour mixture and blend again until smooth, about one minute. Chill batter in the refrigerator until ready to prepare crepes (at least 30-45 minutes).

Generously season the short ribs on all sides with salt and pepper. Turn instant pot to sauté (normal heat) and allow to come to temperature. When ready, add olive oil. Add short ribs to the pot and brown on all sides. Remove short ribs to a plate. To the instant pot, add butter and melt. Add chopped onion and sauté about 5 minutes, stirring occasionally. Add garlic and sauté for about 30 seconds more. Add tomato paste and stirring constantly until the tomato paste is glistening, about 30 second. Add the red wine to deglaze the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add beef stock and strained tomatoes and stir to combine Add the beef short ribs back to the pot and cover. Set the pressure cooker setting to 35 minutes and allow to cook.

While the meat is cooking, prepare the crema and slice your garnishes. Combine the sour cream, heavy cream, and salt in a small bowl and whisk until combine. Allow to sit at room temperature while you finish preparing the meal.

Allow the steam to release natural from the pot (this took me about 15-20 minutes). Remove the short ribs from the pot and allow to cool slightly until they can be easily handled. Remove the bones, fatty tissue, and connective tissue and shred the meat. Return only meat to the pot and stir to coat. To thicken sauce, turn the instant pot on to low sauté setting. Combine cornstarch with 2 tablespoons of water and stir to combine. Add cornstarch slurry to the instant pot and stir to combine. (The cornstarch slurry step can be skipped if you find your sauce is almost thickened at this point). Allow to sauté, stirring occasionally, until sauce thickens, about 15-20 minutes.

While the sauce is thickening, prepare the crepes. Heat an 8-inch nonstick skillet (or crepe pan) over medium heat. Add about 1/3 cup batter to the pan and quickly tilt the pan in all directions until the batter covers the pan completely in a thin layer. Try to move quickly because it will not take long before the batter is no longer pliable. Cook about 1-2 minutes until the edges start to lift, the underside is browned, and the crepe can be easily released from the pan. Flip the crepe over and cook for about 30-60 seconds more. Remove crepe and store on a piece of wax paper or parchment paper on a sheet pan. Repeat with remaining batter. As you finish each crepe, slide a piece of parchment or wax paper in between each crepe to prevent them from sticking.

To serve, fill two crepes per person with beef short rib stew and fold each individually to wrap around the stew (see photos). Garnish with crema, radishes, and green onions.