Savory Plantain Crepes (Taco Style)



Savory Plantain Crepes (Taco Style)

Crepes prepared with ripe plantain, milk, flour, egss and vegetables
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 8 People


  • Chopping Board
  • Sharp knife
  • Blender
  • Glass Mixing Bowl
  • Whisk
  • Sauce Pan


  • 2 Ripe Plantains
  • 1 Cup Shrimps
  • 1⅓ Cups Milk
  • 3 Eggs
  • 1 Tsp Nutmeg
  • 1 Cup Soft Flour
  • 1 Tsp Garlic Powder
  • 1 Tbsp Butter
  • 3 Cloves of Garlic Minced
  • 5 Baby Carrots Chopped
  • 1 Medium Yellow Onion Sliced
  • 1 Medium Green Bell Pepper Sliced
  • 1 Tsp Smoked Paprika
  • 2 Spring Onions Sliced
  • 1 Small Cabbage Shredded
  • Ketchup
  • 2 Tbsp Olive Oil
  • Oil
  • Salt


  • Peel and cut ripe plantain into chunks, put into a blender, add half cup of milk and blend into a smooth mixture.
  • Pour eggs into a mixing bowl, add milk, nutmeg, salt, whisk, add blended plantain mixture, flour, garlic powder and mix into a uniform mixture.
  • Heat olive oil in a pan over medium heat, add butter, yellow onion, ginger, garlic, stir and let sweat for a minute.
  • Add baby carrots, green bell pepper, shrimps, shrimp seasoning, smoked paprika, stir and let simmer for 3 minutes and take off the heat.
  • Heat a teaspoon of vegetable oil in a pan over medium heat, dispense about a ladle full of the plantain batter and let fry until the edges are golden, then flip to the other side and let it fry for 2 minutes.
  • Continue the process with the rest of the batter.
  • Cut out the plantain crepes into taco size.
  • Place the crepe on a plate top with cabbage, shrimp sauce, another layer of cabbage, spring onion and ketchup.
  • Plantain tacos ready to serve.


Keyword Crepes, Plantain, Savory Crepes, Taco Recipes

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