French Crepes Recipe

Surprise your sweetheart this Valentine’s Day with a decadent and delicious breakfast. French crepes slathered in homemade persimmon butter; seriously, this just might just be the best breakfast you’ve ever tasted. Click this LINK for canning persimmon butter recipes.

French Crepes with Persimmon Butter

2015-02-04 18:32:19

Serves 2

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Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

French Crepes

2 eggs
1 cup milk
1 cup flour
pinch salt
2 tablespoons butter for sauté pan

Directions for the Crepes

Mix first 4 ingredients together in a medium mixing bowl until smooth, batter should be very runny, add additional milk if batter is too thick
Heat 1/2 teaspoon butter in a non-stick saute pan over medium high heat
Pour 1/4 cup batter into hot pan, swirling pan to evenly distribute batter over the bottom of the pan
Cook over medium high heat until edges begin to turn up
Flip the crepe over and cook the other side, about 2 minutes each side
Continue this process until all batter is gone, recipes makes about 6 crepes

Ingredients and Directions for the Persimmon Butter

5 peeled and cubed persimmons
1 teaspoon bottled lemon juice
1/4 cup water
Sugar to taste, optional
1 Cinnamon stick, optional
Instructions
Peel, hull and cube persimmons
In a large heavy bottom stock pot, combine fruit and lemon juice
Cook over medium heat allowing fruit to soften and release juices, about 20 minutes
Taste for sweetness, add sugar to taste if necessary
Remove from heat
With a potato masher or using an immersion blender, blend until consistency is smooth like Butter, it should resemble thick applesauce
Pour hot persimmon butter over cooked crepes