Ube crepes
30 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | All-purpose flour |
1 | cup | Rice flour; (not sweet rice flour) |
½ | cup | Ube; (dehydrated purple yam flour) |
2 | teaspoons | Coarse salt |
3 | Egg whites | |
2 | cups | Water |
2 | cups | Canned unsweetened coconut milk |
1 | medium | Red or green leaf lettuce head |
Vegetable Filling; (see recipe) | ||
Peanut Sauce; (see recipe) |
Directions
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 1½ 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 ¼ 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@..."
Per serving: 32 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 131mg Sodium Food Exchanges: ½ 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.
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