Ingredients

2/3 cup all-purpose flour
2/3 cup Rice flour
1/2 cup Purple yam (Ube) powder or flour
2 Eggs, large
1 3/4 cups Coconut milk
1 tsp. Salt
Canola oil as needed

For the Gingered Mango, Pear

1 cup Mango, diced
1 cup Pear, peeled and diced
1/2 cup Saba, frying banana
1/4 tsp. Fresh ginger, finely minced
1 tsp. Granulated sugar
1/4 tsp. Ground cinnamon
2 oz. Butter
2 tsp. Brown sugar
2 oz. Dark rum
1/4 cup Mango juice or orange juice
Squeeze of Fresh lime juice

For Service:

1 1/2 cup Sweetened whipped cream
1/4 cup Toasted coconut
Confectioner's sugar to garnish
6 Fresh mint sprigs

Method
Prepare Purple Yam Crepes by sifting together, flour, rice flour, ube powder and salt. In a separate bowl whisk coconut milk and eggs until well blended, add to flour mixture. Whisk until a smooth batter is formed. If batter is too thick add a little water or milk. Allow batter to rest under refrigeration overnight or at least 1–2 hours.

To make crepes, heat an 8-inch non-stick pan over medium low heat. Add a drop or two of Canola oil to heated pan. Pour in 1 1/2 oz - 2 ozs. of batter and swirl pan to distribute batter thinly and evenly. Cook until set. Carefully turn crepe with a spatula and cook for 45 seconds. Slide crepe from pan and cool. Repeat until all batter is used.

Combine mango, pear and banana. Add granultated sugar, ginger, lime zest and cinnamon. Gently toss, reserve. Melt butter in a saucepan over medium heat. Add brown sugar, cook briefly to caramelize. Add fruit, saute briefly. Carefully add rum and juice, bring to a simmer. Add squeeze of fresh lime juice. Fold Purple Yam Crepes into quarters and place on serving plates. Top crepes with warm gingered mango and pear mixture. Garnish with whipped cream, toasted coconut and mint sprigs. Dust with Confectioner's sugar and serve.

Makes 6 Servings

Chef Larry's Notes
Purple Yam (Ube) powder and rice flour are available in Filipino/Asian markets.