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
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
2 cups milk
2 tablespoons butter, melted
- 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.
- 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.
2 cups steamed ube, cubed1-1 1/2 water2 tablespoons sugar, or more depending on taste1 tablespoon lemon juice
- Combine steamed ube, 1 cup of water, sugar and lemon juice in a food processor.
- 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.