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Recipe Detail Page
Vanilla Bean Crepes with Poached Persimmons
Holiday 2017
The fuyu variety of persimmon is squat and pumpkin-shaped with a mild vanilla flavour. Known as the fruit of the gods in ancient Greece, persimmons are certainly not given enough hype for their versatility and delicious flavour. When poached in vanilla and fresh orange juice, their glowing orange flesh becomes an addictive topping to freshly made buttery crepes. Top with crunchy hazelnuts and freshly whipped cream, and your meal will finish in satisfaction. Crepes can be made up to a day ahead of serving. Cover with plastic wrap and refrigerate. Before serving, warm slightly in the microwave, or layer on baking sheet and place in a 200°F (100°C) oven until warm.
Serves 4
CREPES
1 cup (250 mL) 2% milk
1 egg
1 yolk
2 vanilla beans, scraped (reserve pods)
2 tbsp (30 mL) granulated sugar
½ tsp (2 mL) salt
½ cup (125 mL) flour
¼ cup (60 mL) melted butter
PERSIMMONS
2 fuyu persimmons
½ cup (125 mL) freshly squeezed orange juice
1 tbsp (15 mL) orange zest
3 tbsp (45 mL) honey
2 tbsp (30 mL) water
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) salt
2 vanilla pods (reserved from crepe batter)
1 tbsp (15 mL) cold butter
Cooking spray
¼ cup (60 mL) sliced hazelnuts
¼ cup (60 mL) fresh mint leaves
1 cup (250 mL) whipped cream
1. In a pitcher, mix milk, egg, yolk, vanilla, sugar and salt. Add in flour and use an immersion blender to mix. Blend until a smooth batter forms. Stir in melted butter. Cover with plastic wrap and refrigerate for minimum 30 minutes, or overnight.
2. Slice each persimmon into ½-inch (1-cm) rounds, then cut each round into quarters.
3. Combine orange juice, zest, honey, water, cinnamon, salt and vanilla pods in a medium pan. Stir to combine. Add in persimmons slices and heat pan over high. Bring to a boil then reduce heat to low. Simmer persimmons in mixture until tender, about 5 minutes (timing will depend on ripeness and firmness of persimmon— when buying, look for firmness similar to that of a ripe beefsteak tomato). Remove persimmon slices with a slotted spoon and place in a bowl.
4. Increase heat to medium-high and let remaining liquid reduce until mixture is thick and syrupy, about 5 minutes. Remove vanilla pods then whisk cold butter into mixture until a smooth shiny sauce forms. Remove from heat and pour sauce into bowl with persimmons. Cover with plastic wrap and set aside at room temperature.
5. Heat crepe pan or a medium nonstick frying pan over medium-low. Spray lightly with cooking spray. Stir chilled batter then pour a scant ¼ cup (60 mL) into pan. Tip the pan from side to side until batter covers entire surface of pan. When bubbles form on the top of crepe, flip over, about 1 minute. Cook other side until lightly golden, about 1 minute. Repeat with remaining batter to make 8 large crepes.
6. Gently fold crepes in half and then in quarters. Divide them among plates. Spoon persimmons and syrup over crepes. Garnish with hazelnuts and mint, and serve with whipped cream.
Serves 4
