Plantain Crepes


Allergens: dairy, egg

Ingredients for the crepe

  • 160 grams of green plantain

  • 130 grams of squash or pumpkin ( can omit, I just had extra laying around!)

  • 165 grams of egg white

For the filling

  • Plain greek yogurt (about 4 tbsp)

  • 1 tsp stevia

  • 1 tbsp pumpkin

  • 2 tbsp mini chocolate chips

  • 1 tbsp peanut butter


  1. Blend plantain, squash, and egg white in a blender until combined

  2. In a well oiled pan, spoon about 2 tbsp of batter onto the pan and thin out with the back of a spoon.

  3. Cook on medium heat about 2 min each side ( I used a foreman grill so it much less messy you may need more oil)

  4. Combine all filling ingredients and spread inside each crepe

  5. Top with granola and peanut/almond butter

  6. ** for a sweet crepe you could use yellow plantain. If you wanted an easier savory filling your could use a ricotta cheese with cranberries or something along those lines.

BreakfastErin Kenney