Plantain Crepe
These tropical-inspired crepes offer a delightful twist on traditional pancakes while packing impressive nutritional benefits. Plantains provide resistant starch and essential vitamins like B6 and potassium, while cassava and tapioca flours make these crepes naturally gluten-free. The coconut milk adds healthy fats and creates a creamy texture, while also making this recipe dairy-free. This versatile breakfast or snack option combines Brazilian and Caribbean influences, creating a satisfying dish that’s both wholesome and allergy-friendly. Despite being free from refined flours, these crepes maintain a perfect texture that works wonderfully with both sweet and savory toppings.
Ingredients:
1 almost ripe plantain
1 cup coconut milk or other alternative milk of your choice
1 egg
2 tablespoons white cassava flour
1 cup tapioca flour
1 tablespoon coconut sugar or agave syrup
Instructions:
Place all ingredients in a blender or mixer and blend well. Heat a frying pan and wipe it with a paper towel dipped in coconut oil or butter. Pour a small amount of the blended batter in the middle of the pan and spread it towards the edges.
Wait a few minutes until bubbles start to appear and the edges turn golden brown. Flip with the help of a spatula.
Another minute and it’s ready! Continue with the remaining batter.
You can serve with maple syrup, honey, fruits, nuts, jam, or whatever you prefer.
I topped the crepe with a delicious date syrup. It was divine!
Bom apetite! #nutrition#delishrecipes#plantain#plantaincrepes#crepe#dessert#glutenfree
