Persimmons are in season and this is one of the ways you can prepare them.
  1. Peel and cut two ripe persimmons (keeping the skin on is optional). Throw it all in a sauce pan with 2 tablespoons of sugar, 1/2 cup of freshly squeezed orange juice, a drop of vanilla extra, a dash of cinnamon, and a pinch of fresh cracked pepper.
  2. Allow the sauce to simmer for 15 minutes and stir occasionally. Take it off the stove and allow it to cool.
  3. Melt 3 tablespoons of unsalted butter for crepe batter.
  4. Fact: persimmons are berries
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  5. To make the crepe batter combine 1 cup of all purpose flour, 1/3 cup of sugar, 1 1/2 cups of whole milk, 4 large eggs, a pinch of salt, and 3 tablespoons melted unsalted butter. Mix until smooth and allow it to sit at room temperature for 15 minutes before cooking.
  6. Whisk before using and after every crepe is smooth to ensure a good looking crepe.
  7. Heat a non-stick pan (egg or crepe) over medium. Spread a light layer of butter. Ladle in a 1/3 cup of batter and swirl it around the pan.
  8. Do a little dance.
  9. Cook crepe until it's golden brown. This should take 2 minutes.
  10. Work your magic with a spatula and flip. Cook the other side for 1 minute.
    Watch me flip! 🎶
  11. Top or fill your crepes with persimmon sauce.
  12. Enjoy!
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    Thyme honey works well with this dish. Add a few sprigs of thyme and jar it.