Ultimate dessert: Ube Crepe with Halo-Halo filling

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MANILA, Philippines — Ube is the hottest trend in food these days. It is a "newly discovered" gem of a flavor of our neighbors in Asia and even in America and Europe.

Supply is a bit on the low side, but Filipino chefs still manage to find good sources of ube (purple yam) for their needs.

Chef Jessie Sincioco of Chef Jessie Rockwell Club, for instance, still has her reliable suppliers to lean on whenever she needs ube.

She makes an exquisite ube crepe and fills it with halo-halo ingredients for an ultimate local dessert that is bound to impress yet offer a comfortably familiar taste in her Ube Crepe with Halo-Halo Filling.

Ube Crepe with Halo-Halo Filling

Ingredients:

For the crepe:

100 grams cake flour

10 grams sugar

1 egg

2 tsps. olive oil

50 grams ube, boiled and mashed

200 ml. fresh milk

20 grams butter, melted

Procedure:

1. In a bowl, combine cake flour, sugar, egg, olive oil, and ube.

2. Pour in milk. Mix well. Rest for a few minutes.

3. Heat a 7-inch nonstick pan. Brush with butter. Pour enough crepe batter to cover the surface of the pan. Swirl to spread evenly. Cook until top is dry and crepe loosens up from the pan.

4. Flip crepe and cook the other side until light brown.

5. Repeat process until all batter is consumed.

Yields 8 pcs. 7-inch crepes.

For the filling:

Cooked saba bananas

Sweetened langka

Red and green kaong

Red and yellow beans in bottle

Ube halaya

Macapuno strings

Procedure:

1. Fill each crepe with your favorite halo-halo ingredients.

2. Gather up edges of crepe and tie into a pouch with pandan strand.

3. Serve with vanilla and ube sauces.

RELATED: Recipe: Refreshing Buko Ube Guinumis