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December 11, 2009

Vegan Crepes with Persimmon Filling

Its been unusually cold weather these days here and one feels like having something warm all the time even for the breakfast, cold cereals just don't cut it. We have this beautiful persimmon tree in the backyard with orange bulbs weighing down the branches and and when you cut open one, you can feel the crunch. These are extremely juicy and flavorful. On Tree I, one day got few to share with my colleagues. All took one each but Tracey took a few and told me that she uses them for crepe filling! Obviously I got interested in knowing the recipe so she shared general idea and then I experimented just with filling and then with crepes. I had searched for vegan crepes in the past and had liked this recipe. I am hooked on these crepes and will be making it few more times until I have persimmons on the tree.

Persimmon filling - Persimmon Filling
2.5 cups Persimmons diced
1 tsp earth balance
1 tsp brown sugar (optional)
Heat earth balance in a heavy bottom skillet and add diced persimmons. Add nutmeg, brown sugar and saute for couple of minutes. Make sure the persimmons are not over cooked.
Filling is ready.
Vegan Crepes - (adapted from http://vegweb.com) Assembled Crepe
1 cup Unbleached flour
1 and 2/3 cup Soy milk *
3 tsp Ener-G egg replacer powder + 4 tbsp water mixed together
2 tbsp Olive oil
1 tbsp Turbinado Sugar
1/4 tsp vanilla (optional)
Mix Ener-G and 4 tbsp water together and set it aside.
Mix remaining ingredients together and add the egg replacer mix.
Mix it thoroughly with whisk.
Heat nonstick griddle on medium heat. Pour approximately 1/4 cup batter and spread it like dosa instead of moving the griddle. Let one side cook well and then flip and cook the other side.
Assembly -
Spread approximately 2-3 tbsp filling in the middle of the crepe and fold the sides. Pour maple syrup or agave syrup on top and serve warm.

Labels: Breakfast-Snacks Flour-Wheat Fruits-Persimmons International-French Quick Fix Vegan Recipe



