Average Recipe
Prep Time
10 minutes
Cook Time
15 minutes
10 crepes

Green plantains are a low-glycemic source of easily digestible starches. In fact, traditional cultures all over the globe rely on plantains as a source of carbohydrates. I have found that it is best to use green plantains that are starting to just barely ripen up; they should have a very small amount of yellow on their skins. Unripe plantains can be peeled using a paring knife. Simply 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 butter knife or spoon to lift the peel up off of the plantain. You can then use the knife to scrape off any excess peel. I like to chop the plantains into chunks before adding them to the blender. Omit the maple syrup if you plan on using these crepes with savory fillings. Crepes can be kept in an airtight container in the refrigerator for up to a week.

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Plantain Crepes (grain-free, nut-free)

2 large greenish-yellow plantains peeled
3 large eggs
½ cups water
¼ teaspoons sea salt
1 tablespoons maple syrup (optional)
coconut oil (or organic butter, for cooking)