Paleo Plantain Crepes
Every once in awhile you stumble upon a recipe so good, so elegant, so simple, it seems too good to be true. This would have been one of those recipes had I not have tried and failed with about 10 other paleo crepe recipes first. I was on the verge of giving up when an angel came to me and whispered into my ear: “Try a plantain. They are nice and starchy. They will hold together where almond flour and coconut flour let you down.” And so I did. And it worked. So here they are 🙂
2 medium plantains, light green or yellow with spots is fine (pureed 1 ½ cups)
½ cup water
¼ cup coconut oil, melted + more for cooking crepes
Peel and roughly chop plantains and puree in food processor until really smooth and all chunks removed. Add remaining ingredients and blend well. Heat a 9-10 inch skillet over medium-low heat. Brush with coconut oil. Add about ¼ cup crepe batter to pan and swirl in an even layer around the pan. The art of paleo crepe making (beyond the batter) is the temperature of the pan. These crepes need to be cooked for a longer temperature on lower heat. Don’t try to turn until nice and brown. Use a very thin spatula to gently get underneath the crepe to flip without tearing. They will only need to cook on the other side about ¼ the time of the first.
I was on a little experimental cooking show last week sharing how to make plantain crepes if you need a little more guidance. We came up with quite a delicious and unexpected filling for them:
And I made them this week with a filling of Homemade Mocha-tella (nutella made with coffee), sliced bananas, honey and a pinch of sea salt. They were so amazing!!!