Our Ube Crepe Samurai Recipe Is a Dessert Built for Sweet Tooths

November 6, 2018

Ube is this year’s matcha, adopted by restaurants around the world as the next big Asian ingredient. Is its moment over? Is it as tired as the last trend? Well, since we’ve been eating the tuber since we were kids, spooning it out of jars, or folding it into our favorite kakanin, it seems unlikely that we’ll ever get rid of it.

Making an argument for purple to be our national color.

So here’s an ode to our beloved ube, in a dish that just has so much of it. It’s in the filling, and in the crepes, and baked so that it’s all warm, gooey, and toasty. This may seem like a lot of work, but it makes the most out of the sweetness of the ube jam, and the result is a comforting treat. You can add mangoes to add brightness to the sugar, or even change up the flavors of the filling and the pancake, but as is, the recipe is as close to a perfect ube dessert as you can get.

Ube Crepe Samurai

  • Serves: 6 servings
  • Active time: 45 mins
  • Total time: 1 hr 45 mins
  • Difficulty: Easy
  • Special tools: Oven, blender


Ube Crepe

  • 2 cups flour
  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • 2 tbsp. ube flavoring
  • ¼ cup butter, melted

Ube Filling

  • 2 cups ube jam

Crepe Sauce

  • 5 egg yolks

  • 1 ½ cups powdered sugar, sifted

  • 1 tsp. salt
  • 1 ½ cups whipped cream


  1. In a blender, place flour, eggs, milk, water, ube flavoring, and butter.
  2. Blend until smooth and set aside to rest, about 30 minutes.
  3. To make crepes, set a pan over low heat.
  4. Add batter, ¼ cup at a time, and swirl until the pan is coated.
  5. Cook for about 1 minute or until set, then flip crepe to set the other side.
  6. Remove from pan and repeat with the remaining batter until all crepes are made.
  7. Set aside to cool.
  8. Once crepes have cooled, fill each with about 2 tbsp. of ube jam and roll into logs.
  9. Place filled crepes in a baking dish and set aside.
  10. Preheat oven to 400F.
  11. In a large bowl, whip egg yolks, powdered sugar, and salt, until thick and light in color.
  12. Fold in whipped cream until fully incorporated.
  13. Pour mixture over rolled crepes and place in oven for 10-15 minutes or until top is brown, puffed, and set.
  14. Remove from oven and serve.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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