I love plantains and especially enjoy them when traveling. They resemble bananas, but with a green color, are less sweet, more starchy and are often used as vegetables in other countries. They are a great source of potassium, fiber and Vitamins A & C. This whole food crepe recipe offers many ways to enjoy it as breakfast item!
PLANTAIN CREPES adapted from www.nourishingmeals.com
ingredients
2 large greenish-yellow plantains, peeled
3 large eggs
1/2 cup water
1/4 teaspoon Himalayan sea salt
1 tablespoon pure maple syrup or agave syrup (optional)
coconut oil or ghee butter, for cooking
directions
-Place all ingredients, except for oil or butter, into a blender and blend until smooth.
-Heat a 10-inch cast iron skillet over medium-low heat
-Add about a teaspoon of butter or oil, then pour in the batter.
-Gently move the pan to spread the batter out. Cook for about 60 seconds on each side.
-Transfer to a plate and repeat with remaining batter, adding about a 1/2 teaspoon to 1 teaspoon oil or butter in between each crepe.
Yield: 10 crepes
ideas
Sweet:
-long strips of bananas and berries
-cinnamon, honey, nutbutter and bananas
-homemade fruit preserves
-mashed fresh strawberries, topped organic Greek yogurt
Savory:
-wild salmon, baby arugula, chives
-organic turkey slices, fresh dill, butter lettuce
-hummus, avocado, red onion slices
tips
Unripe plantains can be peeled using a paring knife. Slice the two ends off, then run the knife down one of the ridges of the peel (slicing it until you hit the plantain), then along another. Use a spoon to lift the peel up off of the plantain.
Leave a Reply