Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
French Crepes with Persimmon Butter
No ratings yet
Print
Pin
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
2
Author:
Rebecka Evans
Ingredients
French Crepes
2
eggs
1
cup
milk
1
cup
flour
pinch
salt
2
tablespoons
butter for sauté pan
Instructions
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 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
Ingredients and Directions for the Persimmon Butter
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
Notes
Serve with a dollop of sour cream and powder sugar, ENJOY!