Free Recipe Ube Crepes
Recipe Type: M Recipes
Recipe Preparation: chill
Cooking Ingredients for Ube Crepes Recipe
2 c All-purpose flour
1 c Rice flour; (not sweet rice
-flour)
1/2 c Ube; (dehydrated purple yam
-flour)
2 ts Coarse salt
3 Egg whites
2 c Water
2 c Canned unsweetened coconut
-milk
1 md Red or green leaf lettuce
-head
Vegetable Filling; (see
-recipe)
Peanut Sauce; (see recipe)
Ube Crepes Preparation
Whisk the dry ingredients together in a bowl, and make a well in the center. Add the egg whites, water, and coconut milk, a little at a time, incorporating them into the dry ingredients with a whisk. The batter should have the consistency of heavy cream. If it is too thick, loosen with water. Chill in the refrigerator for at least 1 hour. Heat an 8-inch nonstick skillet over medium-low heat. Meanwhile, remove the batter from the refrigerator, and whisk to remove any lumps, or add water to thin if necessary. Add about 1 1/2 ounces batter to skillet. Rotate the pan so that batter covers entire surface. When lumpia appears dry, turn it with the aid of a rubber spatula, being careful not to let it brown. Remove from pan and set aside. Place ube crepe on a plate with flat side facing up. Arrange 2 overlapping lettuce leaves so that they extend over the edge on one side. Place 1/4 cup warm Vegetable Filling on the lettuce, and roll. Place lumpia seam-side-down on plate. Drizzle with Peanut Sauce. Serve immediately. Makes about 30 crepes. Cuisine: Philippino Source: Martha Stewart Living – <www.marthastewart.com> S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 32 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 131mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 30
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