Explore this delightful gluten-free crepe recipe featuring honey and persimmon, a perfect treat that everyone will enjoy.<\/p>\n
Easy<\/p>\n
10 people<\/p>\n
20 minutes<\/p>\n
15 minutes<\/p>\n
35 minutes<\/p>\n
– Margarine: 30 g
\n– Blonde cane sugar: 10 g
\n– Egg: 1
\n– Chestnut flour: 40 g
\n– Corn flour: 60 g
\n– Oat milk: 150 ml
\n– Salt: 1 pinch
\n– Persimmon: 2
\n– Lemon juice: 1 dash
\n– Honey: 1 tablespoon
\n– Vanilla extract: 1 teaspoon<\/p>\n
Melt the margarine and then mix in the sugar and egg until the mixture is fluffy. Stir in the oat milk.<\/p>\n
Gradually incorporate the sifted flours while continuously stirring. Add a small pinch of salt.<\/p>\n
Heat a small pan or crepe maker, pour enough batter to make one crepe, cook it, and then repeat with the remaining batter.<\/p>\n
Peel and chop the persimmons into small cubes, then sprinkle them with lemon juice.<\/p>\n
In a pan, melt some margarine, add the persimmon cubes, vanilla extract, and honey, and cook for 3-4 minutes, stirring frequently.<\/p>\n
Fill each crepe with the persimmon mixture, fold the crepe, and secure it with toothpicks or kitchen twine. Drizzle with additional honey before serving.<\/p>\n\n\n