Introduction
Explore this delightful gluten-free crepe recipe featuring honey and persimmon, a perfect treat that everyone will enjoy.
Difficulty Level
Easy
Number of Servings
10 people
Preparation Time
20 minutes
Cooking Time
15 minutes
Total Time
35 minutes
Ingredients
– Margarine: 30 g
– Blonde cane sugar: 10 g
– Egg: 1
– Chestnut flour: 40 g
– Corn flour: 60 g
– Oat milk: 150 ml
– Salt: 1 pinch
– Persimmon: 2
– Lemon juice: 1 dash
– Honey: 1 tablespoon
– Vanilla extract: 1 teaspoon
Instructions
1. Preparing the Batter
Melt the margarine and then mix in the sugar and egg until the mixture is fluffy. Stir in the oat milk.
2. Finishing the Batter
Gradually incorporate the sifted flours while continuously stirring. Add a small pinch of salt.
3. Cooking the Crepes
Heat a small pan or crepe maker, pour enough batter to make one crepe, cook it, and then repeat with the remaining batter.
4. Preparing the Filling
Peel and chop the persimmons into small cubes, then sprinkle them with lemon juice.
5. Cooking the Filling
In a pan, melt some margarine, add the persimmon cubes, vanilla extract, and honey, and cook for 3-4 minutes, stirring frequently.
Serving
Fill each crepe with the persimmon mixture, fold the crepe, and secure it with toothpicks or kitchen twine. Drizzle with additional honey before serving.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.