Tapioca Crepe Brunch with Plantain and Cinnamon
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Ingredients
- 280 g tapioca flour or cornflour
- 2 ripe plantain
- 1 tsp ground cinnamon
- 2 tbsp soft dark brown sugar
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 457 kcal
- Protein
- 1.7 g
- Carbohydrate
- 96.4 g
- of which sugars
- 21.7 g
- Fat
- 7.3 g
- of which saturates
- 0.7 g
- Fibre
- 3.3 g
- Salt
- 0.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and slice the plantain. Heat half the vegetable oil in a frying pan and fry the plantain for 3-4 minutes each side, until golden. Toss with the cinnamon and sugar.
- 2
Wipe out the pan. Sprinkle the tapioca flour evenly over the base in a thin layer, about the size of a dinner plate.
- 3
Cook over a medium heat for 1-2 minutes, until the starch melts together into a single crepe.
- 4
Spoon the cinnamon plantain over one half, fold the crepe over and press gently.
- 5
Repeat to make 4 crepes in total, using the remaining oil between batches. Serve warm.
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