Tuesday, July 1, 2014

Gluten & Dairy Free Crepes with Saffron Poached Persimmons & Pistachios

These gluten and dairy free crepes with saffron poached persimmons and pistachios are to die for! The sweet and delicate flavour of the persimmons marries perfectly with the saffron and subtle notes of citrus, all incased in a beautifully light and crispy crepe, finished off with honey and vanilla whipped coconut cream and a sprinkling of pistachios.

                  My husband said these crepes were so good that he could eat them until they were all gone, which he did!

Makes 10 -12 crepes


For the Poached Persimmons
6 Persimmons, peeled and cut into quarters, remove any seeds that may be present
1 Tbsp honey
juice of one lemon
30 strands of saffron
2 tsp cornstarch
1 Tbsp water

For the coconut whipped cream
1 1/2 cup coconut cream, chilled (I use Kara coconut cream here in NZ, it's the best!)
1 Tbsp honey
1 tsp vanilla (the real stuff)

For the Crepes
3 eggs
1 1/2 cups rice milk or other plant milk
1 Tbsp coconut oil or butter, melted + extra for cooking 
3/4 cup brown rice flour
1/2 cup millet flour
1/4 cup tapioca or corn starch
1/4 tsp salt

To Serve
handful of pistachios, roughly chopped


To make the poached persimmons
Place the first four ingredients into a medium heavy bottomed saucepan and simmer for 20-30 minutes or until tender with some liquid remaining.
Mix together the cornstarch and water in a small bowl or ramekin and slowly add this mixture to the poached persimmons while stirring, until you have a lovely saucy consistency. Remove from heat and set aside.

To make the coconut whipped cream
Place all ingredients into a medium sized mixing bowl and beat until thick and creamy. Keep covered in the fridge until needed.

To make the crepes
Beat the first three ingredients into a medium sized mixing bowl (preferably with a spout) until well combined. Add the remaining ingredients and again, mix until well combined.

Next, bring a stainless steel frying pan to a medium heat and add a teaspoon of coconut oil or butter to the pan. Transfer your crepe batter to a jug (if you didn't use a bowl with a spout) and pour a small amount into the pan while gently tilting it from side to side to make the batter spread out, adding more as needed. Cook for between 1 - 2 minutes  on each side or until the bottom turns lightly brown. Remove from pan and serve immediately or keep warm in the oven until you have a stack.

To assemble, layer some of the persimmons at the bottom of each crepe, add a spoonful of whipped coconut cream and sprinkle with the chopped pistachios. Enjoy!

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