Ingredients for Crepes:

  • Butter 4 tbsp
  • Eggs 4 pcs
  • All Purpose Flour 1 cup
  • Milk 1/2 cup
  • Coconut Milk 1/2 cup
  • Sugar 1/3 cup
  • Salt 1/4 cup
  • Butter for Pan

Ingredients for Ube Custard Cream:

  • Milk 1 1/2 cup
  • Eggs 3 pcs
  • Sugar 1/2 cup
  • Cornstarch 1/4 cup
  • Ube Jam 1/4 cup
  • Ube Flavoring 1 tbsp
  • Whipping Cream 1/2 cup
  • Powdered Sugar 1 tbsp

Procedure for Crepe:

  1. Whisk together flour, sugar, and salt in a Masflex Stainless Steel Bowl.
    Whisk together butter, milk, coconut milk, and eggs.
  2. Gradually add the wet mixture to dry mixture whisking until smooth. Pour through a fine Masflex Strainer into a Masflex Plastic Food Container, discard lumps. Refrigerate at least 2 hours overnight.
  3. Lightly coat a Masflex Crepe Pan with butter.
  4. Pre-heat the Masflex Crepe Pan in a medium heat for about 1 minute. Remove the Masflex crepe pan from heat then pour about 2 tbsp of batter. Swirl to cover the entire cooking surface of the pan.
  5. Return the pan over low heat then cook the batter.
  6. Cook for about 20-30 seconds per side.
  7. Slide the crepe onto La Opala Diva Plate. Repeat process with the remaining batter.

Procedure for Crepe Ube Custard Cream:

  1. Add milk, eggs, sugar, cornstarch, ube jam, and ube flavoring in a Masflex Stainless Steel Bowl and blend until smooth. Pour mixture into a Masflex Saucepan over medium low heat while stirring constantly until it thickens and remove immediately.
  2. Let custard cool completely.
  3. Whip the cream careful not to over whip, add the powdered sugar gently, fold the whipped cream into the cooled custard using Masflex Silicone Spatula.
  4. Place Custard in the refrigerator to firm up.

To Assemble:

  1. Put Crepe down on a la Opala Diva Plate then spread thinly an even layer of the Ube Cream (not too thick the cake won’t hold shape when you cut it), continue layering, saving the best looking crepe for the top layer.