Ube Crêpes
Thin, buttery and softly lavender.
Ube crêpes are the crêpes you know, dressed in lavender: two teaspoons of purple yam powder in the batter colour the whole stack, with no colouring. The taste stays that of a thin, buttery crêpe, with an extra vanilla note. Thirty minutes for about eight crêpes, enough for two people at brunch or teatime.
Ready in 30 min
Ingredients
- 2 tsp UBÉRA powder (10 g)
- 125 g flour
- 2 eggs
- 250 ml milk
- 1 tbsp sugar
- 1 pinch of salt
- 20 g melted butter, plus a little for the pan
- To serve: berries, icing sugar or whipped cream
Preparation
- 1Whisk the eggs with half the milk and the UBÉRA powder until fully dissolved.
- 2Add the flour, sugar and salt and whisk to a smooth batter, then pour in the rest of the milk and the melted butter.
- 3Let it rest for 15 minutes if you can.
- 4Cook over medium heat in a lightly buttered pan: about 1 minute per side, until the edges lift.
- 5Fold into quarters and serve with berries or a dusting of icing sugar.
Tip
Medium heat keeps the purple: a pan that is too hot browns the crêpe and hides the colour.
Variations
- More purple: go up to 15 g of powder for a plum shade and a stronger ube taste.
- Coconut topping: whipped coconut cream and toasted desiccated coconut, a nod to Filipino desserts.
- Dairy-free: oat milk and a neutral oil instead of milk and butter.
Frequently asked questions
Does the batter need to rest?
It is not essential, but fifteen minutes of rest makes the batter smoother and the crêpes more supple. If it has thickened, loosen it with a little milk.
Why did my crêpes lose their colour?
The heat was probably too high: the crêpe browns and the brown hides the purple. Cook over medium heat, just until the edges lift. With 10 g of powder the shade is lavender; go up to 15 g for a deeper purple.
Can I make them ahead?
Yes: stacked under a tea towel, they keep for a day in the fridge. Reheat them one at a time in a hot pan, a few seconds per side.
Ready to try?
