Goooood morning!
If you’re anything like me, you wait for new moons and the first of the months or the beginning of the week, and you’re like “yaaaassss #freshstart.”
Well, I woke up like that yesterday and then things went to shit. Never fear, all things are manageable with a few deep breath breathes, a good cry and chocolate bar, so I woke up this morning with “yaaaaaaaasss #doover.”
We went on a beautiful sunrise hike with all the pups. Then I made the title crepes and a cup of chai, because I’m on a coffee cleanse this week and I’m feeling far better, more hopeful, and less jittery.
A note on persimmons: I don’t know why everyone isn’t inhaling persimmons right now. It’s strange because I don’t think they were really a thing until recently, but they are a lovely sweet fruit and perfect for compotes or over ice cream.
Persimmons in Brown Butter:
- 2 diced RIPE persimmons, core left out
- 2 tbsp butter
- dash of cinnamon
- dash of vanilla
In a small saucepan, melt butter on high. As solids form, watch carefully for a light gold colour. Pop in the diced fruit and the spices. Lower to simmer and cook down for 5-7 minutes.
The crepe recipe is quite easy. Make sure you use a light, non-stick pan. Don’t use too much oil and once you heat up the pan, lower to low heat. Remember that crepes shouldn’t have much color to them. In addition, they should cook through at about 2 minutes a side. The flipping bit is difficult, so I’d recommend one of those pancake spatulas.
Roll up the crepes. Layer with persimmons and serve with maple syrup – the good stuff!
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