Ube and Coconut Crepes with Pineapple Filling

In a mixing bowl, whisk together flour, ube powder or jam, sugar, and salt.
Gradually add coconut milk, eggs, and melted butter, whisking until smooth.
Strain the batter to remove any lumps and let it rest for 15 minutes.
Cook the Crepes:
Heat a non-stick skillet over medium heat and lightly grease with butter.
Pour 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
Cook for 1-2 minutes until the edges lift slightly, then flip and cook for another 30 seconds.
Repeat with the remaining batter, stacking the crepes on a plate.
Make the Pineapple Filling:
In a saucepan over medium heat, combine diced pineapple, brown sugar, lime juice, and vanilla extract.
Cook for 5-7 minutes until the pineapple softens and the mixture thickens slightly.
Set aside to cool.
Prepare the Coconut Cream Topping:
In a chilled bowl, whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.
Refrigerate until ready to use.
Assemble the Crepes:
Spoon a few tablespoons of the pineapple filling onto the center of each crepe.
Fold or roll as desired and place on a serving plate.
Top with a dollop of whipped coconut cream and additional pineapple pieces if desired.
Serving and Storage Tips