Roasted plantain crepes

2 ea semi ripe plantains

2 Tb olive oil

Salt & pepper

1 ½ cp flour, sifted

2 ½ cps milk, reserve ½ cup

¼ cp water

3 ea eggs, beaten

1 tsp salt

2 tsp Creole seasoning

2 Tb chopped parsley

1 tsp thyme leaves

¼ cp melted butter

Method:

1. Set oven to 400 deg. Peel plantains and put in roasting pan, drizzle with olive oil and season with salt and pepper. Remove from oven when tender and add to blender with reserves milk. Puree until smooth.
2. Add milk and water to flour and whisk till smooth. Add beaten eggs to flour mixture and combine. Add seasonings and herbs. Add the plantain puree and combine and let rest in refrigerator for 30 minutes before use. If too thick just add a little water to thin it out.
3. Using a little butter in heated medium nonstick fry pan, add about 2oz of liquid to pan and swirl around till bottom is covered. When edges of crepe start to brown a little, flip crepe for about 30 seconds then remove.
4. Continue to make more crepes.

Chef Hugh Sinclair

Irie Spice, Inc.

(954) 557-4742

www.iriespice.com