First peel the plantains. The best way to do this is to cut off both ends,
then make a lengthwise slit with a sharp knife. The tough peel will then slip
Cut up peeled plantains. Add to blender and blend until pureed. Add eggs
and coconut oil and pulse several times until all the ingredients have
thoroughly mixed. Scrape the sides if need be and do one last pulse.
Heat a skillet over low heat, then lightly coat the hot pan with
vegetable oil, cooking spray, or
clarified butter (ghee).
Pour about a 1/4 cup of batter into the skillet. Tilt pan so the batter
spreads across the bottom of the pan. Cook the crepe for a couple minutes,
until the top is completely cooked. These crepes need to be cooked at a low
temperature for a longer period of time.
Fold in half, and serve hot with caramel de leche sauce, coconut sauce,
cinnamon-sugar, confectioner's sugar or syrup.