Ube Mille Crepe (Purple Sweet Potato Mille Crepe)


The weather was terrible. Hot, humid and unbearable. I could feel myself getting sickly, complete with blocked nose and general lethargy. Baking is out of the question for this weekend, I think the house is too warm to handle a hot oven. Seeing all the sweet potatoes lying on the kitchen counter, I thought that sweet potato soup with ginger would help, but maybe I could use some of the deep, bright purple ube to make something pretty and cheer myself up. 

I think I chose a lousy way to make myself feel better: I stood in front of the stove and patiently cooked the crepes layer by layer, made a ube puree, and stacked them all to make a ube mille crepe. But I am proud of my masterpiece. If I could do this, whipping cream and layering it to form a Nadeje mille crepe replica will be a cinch. I could make this for DaddyS for his birthday! 

Recipe for French Crepe
from allrecipes.com
Ingredients
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Directions
  1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons (I used 1/4 - 1/3 cup) for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Ube Puree
Ingredients
2 cups steamed ube, cubed
1-1 1/2 water
2 tablespoons sugar, or more depending on taste
1 tablespoon lemon juice

Directions
  1. Combine steamed ube, 1 cup of water, sugar and lemon juice in a food processor. 
  2. Pulse until mixture forms puree. Add water, tablespoon by tablespoon to desired consistency. 
To assemble the mille crepe, lay a crêpe on a plate. Pipe or use an icing spatula to completely cover the crêpe with a thin layer of ube puree. Cover the ube puree layer with a crêpe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set it out for 30 minutes in room temperature before serving.




The most tedious part of making this layer cake is cooking the crepes layer by layer. The batter for the French crepe is actually rather runny, so I portioned the batter to approximately 1/4 cup per layer. Any less and the crepe turned out too thin, not portable and easily damaged. Since I am using ube fillings, I substituted the melted butter with coconut oil, which turned out to be fine as well. The sides of the crepe was very crispy. It took me two to three damaged crepes to grasp the technique and heat. Assembling the layers are not that difficult, likely because the ube puree was rather solid. It will be more difficult if its pastry cream, or equivalent. From this experience I think I could handle making the whole mille crepe with layered cream in between! Taste-wise, methinks a ube lover will love this! Its very creamy, sweet potato-ey and basically full of sweet potatoes. I am submitting this to Bake-Along #25 hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids again!



Comments

  1. Interesting crepes...I think I'll schedule my time and make one Mille crepes

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    Replies
    1. Try it! Its a nice change from the normal baked cakes :)

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  2. What a delightful crepe! With purple sweet potato filling! So creative of you, love the beautiful colour! I made mille crepe once using my homemade mango jam.
    Yeah, the weather is unbearable hot these days, today I was out the whole day at Mid-Valley with my sisters, and once out from the building, gosh, the stuffy and hot humid air makes us feel so sticky within minutes!
    Thank you for joining Bake-Along with another delicious dessert! :)

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    Replies
    1. I actually wanted to fill it with the lemon curd I made for the lemon curd cake, but I don't have enough of curd. Mango jam filling will be absolutely lovely as well! I should try mango next time!

      Wow, I was also out the whole day in 1 U. If I went Mid Valley, maybe we could bump into each other? :)

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  3. a very unique filling for crepes, the colour looks very vibrant. I just went in to chk the nadeje crepes cos i never heard of them, it's not avaiable here..those are beautiful too. Thanks for joining again !

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    Replies
    1. I love the colour too! Its a pity that Nadeje is not available in Klang Valley, perhaps when you drop by Melaka you could try? They have a cafe in Dataran Pahlawan.

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  4. I love the purple, it is so beautiful! Hope you are feeling better already!

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    Replies
    1. Thanks for your concern, I am much better already!

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  5. Lovely crepes. This is a masterpiece. Hope you are feeling better.

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    Replies
    1. Thanks. I am feeling much better now.

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  6. This cake looks so unique with such an interesting ingredient. Very impressive!

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