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
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
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!