Sunday Treats - Persimmon Crepes

The pack took a trip down to Southern California this week to spend time with family for Thanksgiving.  Jordi's gramda has a beautiful garden with tons of fruit, including persimmons.  Every time we visit, we come back with a bag full of fruit and vegetables, and this time was no different.  We brought back tons of persimmons and have been snacking on them all week.  While in LA, as I was Pinning away {which I love to do on vacation}, I came across this recipe for crepes with persimmons.  They sounded delicious so the human pack decided to make a batch.

{Persimmon tree in grandma's yard}

{Yum}

The first step for this recipe is to make the crepe batter, because once it's done, it has to sit in the fridge for at least one hour.

So mix and whisk away these ingredients:

2 eggs
3/4 cup milk
1/2 cup water
3 tablespoons melted butter
3 tablespoons honey
1 teaspoon vanilla
1 cup flour

• 
  

{Whisk}

{Mixed batter - place in the fridge}

In the meanwhile, start the persimmons compote.

 I used five persimmons and cut them in wedges.

Place them in a pan on the stove over medium heat and mix them with:

2/4 cup sugar (can do 3/4 if you like really sweet)
2 whole cloves
1 cinnamon stick
lemon juice from 1 lemon

Sauté for about 20 minutes until the persimmons are soft., then add 2 tablespoons of flour (or corn starch) and sauté for 5 more minutes.

Once the compote is done and cooling, start cooking the crepes.  I used an stainless steel pan, but a non-stick is an easier option for beginners.  The secret to the crepes not sticking is getting the pan really hot before coating the pan with butter and adding the batter.

These crepes are deliciously vanilla-y persimmons-y!  We served them with homemade mascarpone (this recipe), but if you want to cut down on calories, stick with just the compote.  They are still good.

Bon appétit!

Thanks for visiting!