Friday, 1 November 2013

When you aim for tortillas, and life gives you crepe ....

Delicious end result ... after some improvisation
When I get home late after an especially long day, instead of plonking down on the sofa and relaxing like most people would, I find it far more satisfying to dart to the kitchen and tackle a new recipe. Perhaps after spending several hours being a responsible adult, my inner angsty teen comes out, and says - HEY! IMMA STICK IT TO THE MAN AND DO MY OWN THING NOW! So with that, I began chopping plantains for a plantain tortilla recipe I found.


However, the problem with baking when tired, is the risk missing steps in the recipe. That's exactly what happened to me a couple nights ago. I've always either greased pans or used parchment paper, but it turns out that this recipe required for me to do both. I didn't grease the paper, and voila, the batter seeped through the paper and baked into it. Luckily, I had enough wits left to lift the top layer of batter off, flip it on to a greased pan, and baked that for another 2 minutes to finish the recipe off. 


I lost half my "tortilla" to the parchment paper, which left me with something closer to a crepe density. Also, the end result turned out much sweeter than I thought it would, so in the end it was kind of nice that I ended-up with crepes instead of Tortillas. 

Plantain Crepes 

Ingredient
  • 3 large plantains (ripe yellow is best, and the ripper it gets the sweeter it will get too)
  • Whites from 2 eggs
  • 3 Tbsp of melted coconut oil (would be less sweet if lard was used instead)
  • Juice from one small lime
Instructions
  1. Preheat oven to 350F. Proceed to peeling and chopping plantains (removing any blemishes) and toss straight into a blender or food processor. 
  2. Puree until smooth, then add the remaining three ingredients *Tip* A quick and easy way to melt your coconut oil, is to place it in the microwave for rounds of 10 seconds, stirring in between, until fully melted.
  3. Line baking sheets with parchment paper, AND grease the paper. 
  4. Drop batter onto the greased parchment paper, and spread-out as thin as possible.
  5. Bake for 14 to 15 minutes. When the crepes go brown, they've been in too long.

Enjoy!

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