• 1 large green plantain (about 1 cup puréed)
• 3 or 4 whole pastured eggs
• 3-4 Tbsp. melted coconut oil
• ¼ tsp. sea salt
• Vanilla (to taste)
• 2- 3 Tbsp. water (whatever is needed to correct consistency so the batter isn’t too thick)
Peel plantains (I find it easiest to quarter them first, then peel w/ a butter knife) place in a blender or food processor with the rest of the ingredients. Puree all ingredients for 2-3 minutes until batter is completely smooth.
Heat pan over medium heat. Lightly spray pan with non-stick spray. Pour 2 oz. (1/4 cup) of crêpe batter into a pan, turn and rotate pan to spread evenly on the bottom of the pan, cook until edges begin to look brown and curl away from the pan. Grain free crêpes take longer to cook than traditional.
Loosen crêpe around the edge with a heat-proof spatula, Gently pick-up crêpe with your fingers, and flip it. Cook other side.
Place crêpe onto a wire rack or a plate too cool. Continue cooking the rest of the crêpes, coating pan with nonstick spray for each one if necessary.
Once the crêpes have cooled, stack them between pieces of parchment paper or waxed paper. Wrap them in plastic and store in a re-sealable plastic bag in the refrigerator for a week and use when desired. [OR] freeze for several months; completely thaw frozen crêpes before carefully pulling them apart.