Persimmon Crepes

Persimmon crepes are a delightful and fruity twist on the classic crepe recipe. The sweet and slightly tangy persimmons complement the delicate crepe beautifully. These crepes are perfect for a special breakfast or brunch.

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 ripe persimmons, peeled and sliced
• Powdered sugar, for dusting optional

Instructions:

Whisk the flour, sugar, and salt together in a bowl

First, beat the eggs in a different bowl

Then, add the milk and broken up butter

Combine well

Slowly add the wet ingredients to the dry ones while whisking all the time until the batter is smooth

Put a nonstick skillet on medium heat and use cooking spray or butter to lightly coat it

Put a small amount of batter into the pan and swirl it around to cover the bottom evenly

Its done when the edges start to come off after about one to two minutes of cooking

After you flip the crepe, cook it for one to two more minutes, until its just barely golden

Take the crepe out of the pan when its done, and do it again with the rest of the batter

Each crepe should have slices of ripe persimmons on it

You can either fold the crepe in half or roll it up

If you want, you can sprinkle powdered sugar on top and serve warm

Enjoy your tasty persimmon crepes that you made yourself