Plantain Crêpes with Raspberry-Pomegranate Compote (Gluten Free)
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
5Crepes 3min
Cook Time Passive Time
10min 2min
Servings Prep Time
5Crepes 3min
Cook Time Passive Time
10min 2min
Ingredients
Crepe Batter
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!
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