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Ube Crepes

Yield: 30 servings

Ingredients and directions for this 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)

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"

See also:
Previous recipe Uaineoil Faoi Chrusta (crusty Roast Lamb)
Next recipe Uberbackener Spinat Mit Kase (baked Spinach W

Or try one of these recipes:
Chicken With Olives & Lemon Tajine
Garlic/herb Pretzels