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