Healthy Test Kitchen
Plantain Crepes
These crepes taste delicious when filled with chocolate, strawberries, and bananas.
Yield: ~16 crepes
Ingredients
2 plantains (light green or yellow), pureed 1.5 cups
4 eggs
1/2-1 cup water (I only needed 1/2 cup)
1/4 cup coconut oil
Instructions
1. Puree ingredients.
2. Cook over low heat. Flip. Cook on other side.
Inspired by Mamille Macres
Notes: My plantains were about ~136g each after removing the peel. Tastes good. Slight banana flavor. The first one was hard to flip without breaking, but the other ones were fine.
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Almond-Oat Crepes
Give these crepes a try!
Yield: 2 4-inch crepes
Ingredients
1 tbsp almond meal
1 tbsp oats, ground
1 1/8 tsp flour
2 tbsp milk
1/8 egg
1/16 tsp vanilla
pinch salt
3/16 date (opt)
Instructions
1. Combine ingredients.
2. Cook on low in nonstick pan. Flip. Cook on other side.
Inspired by Pinch of Yum
Notes: Not much flavor on own but good with toppings.
Nutrition Information (for complete recipe)
82 calories, 4.9g fat, 7.2g carbs, 1.7g fiber, 0.3g sugar, 3.4g protein
Traditional Crepes
Give these crepes a try!
Ingredients
1/4 cup flour
5 tbsp milk (or 2 tbsp water + 2 tbsp milk)
1/2 egg
1/16 tsp salt or 1/4 tsp vanilla
Instructions
1. Whisk eggs and salt together. Gradually add flour, then milk. Let stand 1 hour (or refrigerate 1 hour to 1 day).
2. Cook on low in nonstick pan. Flip. Cook on other side.
Inspired by Epicurius and Williams-Sonoma
Notes: Not much flavor on own but good with toppings.
Nutrition Information (for complete recipe)
145 calories, 3.6g fat, 22g carbs, 3.3g fiber, 0g sugar, 7.3g protein