• Preheat the oven to 350 degrees. Line a large baking sheet.
• In a high-speed blender, place the peeled plantain, cinnamon, vanilla and oil in and blend. The batter should resemble pancake batter.
• Scoop out the batter to form four equal sized circles. Smooth out if needed.
• Place in the oven and bake for 10 minutes. Flip the wraps and bake another 5 minutes.
• Remove from the oven to cool.

Filling

• In a large frying pan on medium-high heat, add the chopped apples, cinnamon, and coconut oil. Cook for 5-7 minutes to soften. Add the almond butter for another minute.
• Remove from the heat and add to the middle of each of the crepes.
• Roll the crepes and secure with a toothpick. Top with cinnamon, pecans, honey, and coconut milk kefir.