Chiquita plantain crepes with raspberry coulis

Chiquita plantain crepes with raspberry coulis
Chiquita plantain crepes with raspberry coulis
Breakfast
25 min
2.9
Gluten free
Vegetarian

Adding Chiquita plantains to your crepe mix makes them deliciously spongey and gives a delicious flavor. 

1 3
For the crepes
For the crepes, cut the peel off the Chiquita plantains and roughly cut into quarters. Place into a blender and blitz until smooth, then add the eggs and coconut oil, and blend again until combined.

Add a teaspoon of vegetable oil to a large frying pan and use kitchen paper to spread it over the inside of the pan. Place over a medium heat. When hot, pour a ladleful of the crepe mix to the pan and, swirling the pan, spread as thinly as possible. Leave to cook for 2-3 minutes until browned; wait until the top is completely cooked until attempting to flip. They are ex-tremely delicate at this point. Turn and cook the other side for 3-4 minutes until golden. Repeat until all of the batter is used up
1
yellow Chiquita plantain
2
eggs
3 tbsp
melted coconut oil
for greasing
vegetable oil
Chiquita plantain crepes with raspberry coulis
2 3
For the coulis
Place all of the coulis ingredients in a medium saucepan and bring to a gentle boil over a medium heat. Use a wooden spoon to mash the fruit and cook for 10-12 minutes, until thick. Pass though a sieve and set aside to cool.
1 1/2 cups
raspberries
1/3 cup
coconut sugar
1/4 cup
water
Chiquita plantain crepes with raspberry coulis
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To serve, fold the crepes in half and dollop a spoonful of yoghurt onto each, drizzle with the raspberry coulis and garnish with the mint, if using.

TIP: Serve with honey or maple syrup for extra sweetness.
to serve
natural yogurt
to serve
sprigs of mint
Chiquita plantain crepes with raspberry coulis
-
2 persons
+
1 1/2
1/3 cup
1/4 cup
1
2
3 tbsp
for greasing
to serve
to serve
Chiquita plantain crepes with raspberry coulis
Nutritional values per person
495 kcal
Calories
27.7g
Fat
19.8g
Saturates
58.8g
Carbohydrate
32.8g
Sugars
6.9g
Fiber
9.7g
Protein
0.3g
Salt
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