Why are crepes so good? Maybe it’s their rich history and cultural significance in French gastronomy. Or maybe it’s their elegant presentation and delicate appearance, which makes them visually appealing. Either way, crepes tend to be lighter and less dense than other types of pancakes, yet equally if not more delectable.
I whip some up every now and again for my daughter because she’s madly in love with them. You can see her here at the end stuffing her face like a pro. This time around I added some overripe plantains to my mix and the final result was simply mind blowing. You don’t even need a crepe pan to achieve good results. A decent nonstick pan works just as well.
Here’s how I did it:
1 cup super ripe plantains
1 cup flour
2/3 cup milk
1/2 cup water
1 tsp vanilla
4 eggs
1/4 tsp salt
3 tbsp coconut sugar
5 tbsp butter, melted
Dash of olive oil
Add ripe plantains and milk of choice to a blender and blend until smooth. Transfer mixture to bowl and stir in water, vanilla, sugar & salt. Sift in flour and stir until combined. Add eggs one at a time mixing gently after each one. Stir melted butter plus dash of olive oil.
Heat nonstick pan or crepe pan over medium heat. Lightly grease with cooking spray or a little butter then pour in mixture 1/2 cup at a time. Use handle of pan to swirl mixture around until complete circle forms. Cook for about 1 minute or so until bubbles form then gently flip.
Cook for additional one minute then transfer to plate. Repeat until all the batter is cooked. Delicately roll each crepe then top with powdered sugar. Optional: drizzle with caramel sauce, coconut sauce or maple syrup. I love mine with fresh fruit and whipped cream. Enjoy!
