1 C tapioca flour
1 C coconut milk; full fat
1 large egg; organic; free range
¼ tsp sea salt
Fresh mint for garnish
Combine the first four ingredients in a medium bowl and mix completely. Heat a non-stick skillet over medium heat. When hot, pour in about 1/3 cup of the mixture and tilt the pan in all directions to spread out batter to desired thickness. Cook both sides until very lightly browned (2-3 minutes on each side).
Fill and fold crepe with roasted pineapple and plantain, drizzle miso butterscotch over the top and dust with powdered sugar. Garnish with fresh mint.
1 each pineapple; whole
1 C water
2 C raw sugar
1 each cinnamon stick
2 each cloves
1 each star anise
Place all ingredients in a baking dish and cover with foil. Bake in a 350⁰F oven for about 2 hours, rotating every 30 minutes. Once cooked, cool pineapple, carve and quarter. For presentation, slice pineapple quarters and caramelize in oiled pan with sliced ripe plantain.
1 lb butter
4 C dark brown sugar
3 C heavy cream
4 tsp vanilla
5 oz miso paste
Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
Add the brown sugar, heavy cream and miso paste. Stir the mixture with a rubber spatula until it’s well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. The butterscotch thickens significantly as it cools, so it’s important to not over-boil it or you’ll end up with chewy butterscotch caramels rather than a pourable sauce.
Recipe created by: Jason White, Executive Chef Food for Thought