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 ½ teaspoon butter in a non-stick saute pan over medium high heat

Pour ¼ 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

5 peeled and cubed persimmons

1 teaspoon bottled lemon juice

¼ 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