Plantain Crêpes with Raspberry-Pomegranate Compote (Gluten Free)

Plantains! You know we love them and can never get enough of them. We were inspired to create this Plantain Crêpes recipe after witnessing a local plantain market day in Mushin, Nigeria. 

We love them most for their versatility. We’ve used them in previous recipes like Plantain Pancakes, Plantain Bites, Plantain Poached Egg, and others. They can be fried, boiled, grilled, liquidised for batter, sliced, diced and cubed and used in ripe and unripe forms.

Although not unique to Nigeria, plantains are quite popular across West Africa’s richest nation. The versatile nature of the plantain is similar to the versatility that we found prevalent in Nigerian culture during our last visit. 

Weekly plantain market near Ikeja, Nigeria | via @dipyourtoesin

Nigeria faces a long list of economic challenges many of which are linked to the country’s dependency on crude oil and the mismanagement of those resources. The people of Nigeria, despite the harsh deal they receive from successive governments are known to be one of the most versatile and resourceful nations on earth. 

It has been said that if you give a Nigerian a piece of scrap metal, there’s a strong possibility he (or she) will have a full-fledged recycling business the next time you meet them. Like the plantain, Nigerians keep working to make what they can with what they have.

Weekly plantain market near Ikeja, Nigeria | via @dipyourtoesin

In Lagos, Nigeria’s former capital and home to an estimated 13 million people, business is brisk. As early as the notorious Lagos traffic will allow them, trucks heavy with the burden of freshly picked plantains pull up to designated parks and markets across the city.

Weekly plantain market near Ikeja, Nigeria | via @dipyourtoesin

The whole transformation between wholesale and retail happens within minutes. Hawkers with their metal pans rush to pick their share and head off into the streets, singing out their wares for purchase. It is common for many households in Lagos to have their very own ‘plantain woman’ who turns up a few times a week to supply. Not quite farm-to-plate but close enough.

We’ve taken another stab at doing something different with plantains. In this plantain crêpe, we take a European favourite and use plantains as the base ingredient. For the filling, we’ve used Mr. Organic chocolate hazelnut spread, ground hazelnuts, and raspberries.

Although you can fill it with any favourites of choice. For the crowning glory, we topped our delicious crêpes with our raspberry-pomegranate, fruit compote (using Sweet Freedom Fruit Syrup), Sweet Freedom’s Choc Shot (liquid chocolate that’s delicious on just about anything), and ground hazelnuts.

Plantain Crêpes with Raspberry-Pomegranate Compote (Gluten Free)

We’re also pleased to feature the gorgeous African wax print apron & woven placemats (pictured) by Jubella London. Please head over to their site for African inspired homewares!

Let us know if you give the recipe a go. Tag us on social media @dipyourtoesin & #NaijaChat!

 

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Plantain Crêpes with Raspberry-Pomegranate Compote (Gluten Free)

Eulanda & Omo Osagiede are London-based freelance writers and award-winning social influencers who run the popular travel, food, and lifestyle blog HDYTI (Hey! Dip your toes in).

Plantain Crêpes with Raspberry-Pomegranate Compote (Gluten Free)
Plantain Crêpes with Raspberry-Pomegranate Compote (Gluten Free)
Yum
Print Recipe
Although the cooking time is short, great crêpes can't be rushed. Watch them carefully to make sure you cook them to the perfect consistency. Your eyes and belly will thank you!
Servings Prep Time
5 Crepes 3 min
Cook Time Passive Time
10 min 2 min
Servings Prep Time
5 Crepes 3 min
Cook Time Passive Time
10 min 2 min
Plantain Crêpes with Raspberry-Pomegranate Compote (Gluten Free)
Plantain Crêpes with Raspberry-Pomegranate Compote (Gluten Free)
Yum
Print Recipe
Although the cooking time is short, great crêpes can't be rushed. Watch them carefully to make sure you cook them to the perfect consistency. Your eyes and belly will thank you!
Servings Prep Time
5 Crepes 3 min
Cook Time Passive Time
10 min 2 min
Servings Prep Time
5 Crepes 3 min
Cook Time Passive Time
10 min 2 min
Ingredients
Crepe Batter
Servings: Crepes
Instructions
  1. Quarter peeled plantain and put in blender. Add eggs, 2 tbsp melted coconut oil, almond milk, cinnamon, nutmeg, and sea salt.
  2. Blend ingredients together briefly, until smooth. Let batter rest for two minutes.
  3. Heat tablespoon skillet on medium-low heat, and pour batter to desired crêpe size. Medium size works great! Cook until lightly browned on both sides (make sure to flip several times to ensure even cooking).
  4. Once crêpes are finished cooking, spread hazellnut spread, a few pinches of ground hazel nuts, and a few raspberries (or fillings of choice).
  5. Roll the crêpes, and drizzle with fruit compote, chocolate, and remaining ground nuts. Serve, and try not to eat them all yourself!
    Plantain Crêpes with Raspberry-Pomegranate Compote (Gluten Free)
Fruit Compote
  1. Using a pestle & mortar, grind pomegranate seeds and raspberries, and add in Sweet Freedom Fruit Syrup, and stir. Set aside. *If no Sweet Freedom fruit syrup is available, feel free to replace with 1/2 tbsp of honey or agave syrup.
Recipe Notes
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