Peel plantain and add all remaining crepe ingredients to a blender and blend until smooth.
Over medium low heat, heat up a frying pan or crepe pan with 1 tablespoon coconut oil.
Once pan and oil are hot, pour ¼ cup batter into pan and immediately swirl pan to distribute batter into a thin circle.
Cook about 3-4 minutes until top looks dry.
Carefully flip crepe and cook on other side 2-3 minutes.
Lift onto a place to cool and repeat for rest of crepes.
For the filling, sauté the asparagus, spinach and salt until the spinach is wilted and asparagus is heated through and ends are beginning to wilt. Asparagus will be tender crisp.
Add feta into the pan and let melt just until it coats the asparagus and spinach.
Assemble crepes by placing a spoonful of filling in the center of each crepe and rolling up both sides.
Garnish with additional feta and chives.
Notes
The crepes can be made ahead, cooled, and kept in a sealed container in the fridge until ready to serve. You can also freeze the crepes by layering parchment paper between them in a freezer proof container.