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.

Related recipes