Cut ends off of plantain, and then score it on four sides, cutting through to the point where it meets flesh. Peel off the sides of the plantain, cut it into pieces, and place into food processor. Blend it into a paste
As the plantain blends, preheat your crepe pan to low-medium heat. When the plantain reaches a ricey consistency, pour in 1/4 cup of water, 2 tbsp. of PrimalFat Coconut Ghee (done easiest if melted) and 2 eggs.
Scrape sides of food processor to check consistency; it should be a thin consistency. After placing a tiny amount of Coconut Ghee into the preheated pan, wipe the pan down to avoid a buildup of the cooking oil.
Pour the paste into the pan and swirl it around, ensuring you have a thin layer all around the pan. Let cook for about 2-3 minutes, and then flip over when you see a golden edge forming around the outside.
After flipping with a spatula, the second side could take as little as 10-20 seconds to cook. Once cooked, place on a plate and serve to your liking!
Spread a layer of homemade Nutella across all area of the crepe, add sliced banana pieces to one half of the crepe, add a pinch of salt and a drizzle of honey.