Via tarteletteblog.comGiven my love for corny, it should be no surprise to hear me say that you have no idea how perfectly perfect it was to sit down to breakfast this morning on the back deck. Crips skyes, warming sun, pups by my side, all wrapped up in comfy blanket, a hot cup of coffee and a gluten free crepe filled with lavender roasted persimmons.
**STOP** Let’s keep this real shall we? It was 6am. It was downright nippy cold. The pups started barking at the squirrels and I ended up spilling my coffee on the cozy blanket. But, let’s face it… my positive disposition is more inclined to wipe off the coffee and become deaf to the sound of two crazy wild beasts barking their heads off just for the sake of waxing poetic about crepes.
Roasting fruits or vegetables in parchment paper is a fun little technique to optimize and concentrate flavor as well as minimize cleanup. Always thinking about efficiency…Do not worry about how neat or pretty the packages are as long as they are tightly sealed. Feel free to use another seasonal fruit such as pears or apples, or stone fruits and berries if it’s Summer where you live. There is no wrong way to go about it just tons of possibilities.
Gluten Free Crepes With Honey Lavender Roasted Persimmons:
Makes 12 crepes
For the crepes:
125gr potato flour (about 3/4 cup) (I use Ener-g Potato Starch Flour)
125gr millet flour (about 3/4 cup)
pinch of salt
2 cups whole milk
3 eggs
1 tablespoon unsalted butter, melted and cooled
pinch of salt
1/2 cup light beer (or club soda or cider)
For the roasted persimmons:
6 Fuyu persimmons
6 tablespoons unsalted butter, room temperature
6 tablespoons honey
1 tablespoon lavender buds
Apricot jam
whipped cream or vanilla yogurt
Prepare the crepes:
In a blender or food processor, combine all the ingredients and pulse until fully incorporated and no lumps remain.
If you decide to do it by hand: combine the flours and salt in a bowl. In a separate bowl, whisk together the milk, eggs and melted butter. Make a well in the center of the dry ingredients and slowly add the liquids. When all is in, add the beer or club soda.
No matter what method you used, strain the batter if necessary. Refrigerate, covered for an hour or overnight.
In a saute pan (8 to 10 inches round) set over medium high heat, laddle 1/3 cup batter (depending on the size of your pan) and cook 2 minutes on each side.
Prepare the fruit:
Cut twenty four 7-inch square pieces of parchment paper and set aside.
Preheat oven to 375F and position a rack in the middle.
Peel and core the persimmons as you would apples cut in half. Cut each half into thirds or quarters (depends on size of fruit). Place six to eight pieces of fruit in the middle of one parchment paper square, top with one tablespoon of butter, one tablespoon of honey and a teaspoon of lavender. Place a second piece of parchment on top and seal the edges over themselves to close the package.
Repeat the procedure until you run out of fruit.
Place on two baking sheets and roast for about 20-30 minutes.
Let cool 5 minutes before cutting the packages open. Be careful of the steam!
To assemble, layer some apricot jam at the bottom of each crepe, top with some roasted persimmons, add some whipped cream if desired and close. And eat. Of course.