This gluten-free and grain-free version of a French classic uses green plantains and eggs to make crepes for a sweet or savory dish. For a sweet crepe you might like to make some chocolate hazelnut spread and coconut whipped topping.
Featured Ingredients
When taking into account resistant starch, green plantains are a top food source of fiber, which serves as food for our gut microbiome. Per 1-cup serving, they also deliver at least 10% or more of the daily value of 12 other nutrients including vitamins, minerals, and phytonutrients.
Eggs are full of nutrients! A single serving of 2 eggs provides at least 10% or more of the daily value of 17 different nutrients, with the yolk containing the vast majority of the nutrition.
Grain-Free Plantain Crepes
Nutrivore Score: 201
Ingredients
- 1 large green plantain
- 3 large eggs
- 3 tablespoons water
- 2 tablespoons coconut oil plus more for frying
- 1/8 teaspoon salt
Instructions
- Peel the plantain and place in a blender or food processor with the rest of the ingredients. Puree for 2 minutes or until the batter is completely smooth.
- Heat a crepe maker, crepe pan, or omelet pan over medium to medium-high heat.
- Add 1 teaspoon of coconut oil to the pan (just enough that the crepe doesn’t stick, but not so much that the batter can’t spread with you swirl the pan). Add 3 to 4 tablespoons of the batter (you could use a 1/4-cup scoop or just eyeball it) and immediately hold the pan up over the element while you swirl/angle the pan so that the batter spreads out into a uniform circle. (If you have a crepe pan, use the spreader to spread the batter; if you have a crepe maker, follow the manufacturer’s directions.)
- Cook the crepe for 45 to 75 seconds on the first side, until the top looks dry. Flip and cook on the second side for 15 to 30 seconds.
- Repeat Steps 3 and 4 with the remaining batter, adding more coconut oil to eh pan as needed. If the batter does not spread easily, add another tablespoon of water to it before
Nutrition
Nutrition Facts
Grain-Free Plantain Crepes
Amount per Serving
Calories
103
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1
g
Cholesterol
80
mg
27
%
Sodium
73
mg
3
%
Potassium
140
mg
4
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
116
IU
2
%
Vitamin C
5
mg
6
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
For sweet crepes, serve with fruit and coconut whipped topping or spread 2 to 3 tablespoons chocolate hazelnut spread over one side of the crepe and roll or fold. For savory crepes, serve with sauteed veggies, sausage, bacon, and /or scrambled eggs.
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