Halo-Halo CrêpeJuly 11, 2018
The traditional halo-halo resembles the creation of a 3-year-old who goes into a yogurt shop and piles on every kind of topping available. We don’t know why, but somehow it all just works: the strange medley of caramelized bananas, various sweetened beans, jackfruit and that strange green stuff that’s (hopefully) gelatin.
If you like the flavors of Pinoy halo-halo but 1) don’t have an ice shaver or, 2) have sensitive teeth, try our crazy idea for Halo-Halo Crêpe. There’s no right or wrong way of doing it (I personally prefer an all-leche flan filling, hee), so feel free to customize according to preference, or make like the aforementioned creative 3-year-old and come up with unique combinations.
Share your concoctions with us in the comments below!
Total Time: 30 minutes / Yield: 6 servings
Ingredients for the Basic Crêpe
- Try our previous recipe.
Ingredients for the Crêpe Toppings
- Sweetened red beans (azuki)
- Sweetened kidney beans
- Sweetened saba
- Nata de coco
- In a bowl, mix together 1 teaspoon or more of the filling ingredients.
- Place a crêpe on a plate and spoon some mixture into the middle, leaving space along the sides.
- Fold four sides of the crêpe to make a square. Carefully flip it over.
- Top with ube ice cream, a slice of leche flan, and pinipig. Serve immediately.