In partnership with Paderno Kitchenwear, I created a simple yet delicious breakfast recipe for Plantain Crepes & Strawberry Sauce. Plantains are part of the banana family but are more on the starchy side. This tropical food packs a world of flavour when ripe and can be cooked in a variety of ways. Frying is the most popular but it can also be quiet enjoyable baked, roasted and boiled.

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Makes: 8 -10 crepes

Ingredients

2 Plantains, ripe and soft

1 ½  cup White Flour or Whole Wheat Flour

4 large Eggs

¼  cup Butter, melted

¼ cup of Sugar

½ cup Milk 

½ teaspoon Salt

1 cup Water

1 teaspoon Vanilla Extract

½ teaspoon Nutmeg

½ teaspoon Cinnamon

Directions

Peel and cut plantains, then place them in a blender with all the ingredients. Blend until smooth.

At medium heat, lightly coat non-stick pan with butter or vegetable oil.

Place ½ cup batter into the pan spreading it across the bottom. Cook until lightly brown; about 1 minute per side.

Serve warm with your favorite toppings or Strawberry Sauce.

I like to keeps things quite simple and having the right tools allows me to do so. Using this Paderno Stainless Steel Clad Saucepan with consistent heat distribution made preparing this sauce easy.

Strawberry Sauce

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Ingredients

1lb Fresh Strawberries, sliced into rough chunks

1 tablespoon Fresh Lemon Juice

¼ cup Sugar

Directions

Using a medium sized saucepan set on medium heat, add strawberries, fresh lemon juice, and sugar. Bring to a boil and stir occasionally with a wooden spatula.

Allow the sauce to simmer gently at reduced heat for 15 minutes. Stir occasionally and allow sauce to thicken.

Turn off the heat and allow it to cool. Serve over crepes or your choice of dessert.

Enjoy!