Matcha Crepe with apple and persimmon compote

Ingredients:

<Servings 2 cups>

3 Fuyu persimmons

1 Large fuji apple

1 tbsp Butter

50cc Red wine (you can use apple juice or orange juice instead)

2 tbsp Raw honey

A pinch of salt

1 tsp Grated ginger

1/2 tsp Cinnamon powder

1 tsp Vanilla extract 1 tsp

Instructions:

1. Peel and dice persimmons and apples. If they are organic, you don't have to peel them. Grate ginger.

2. Cook the persimmon and apple with butter on medium heat for 5 minutes. Add wine, salt, and honey and simmer for 6-8 minutes. When it boils, add ginger, cinnamon, and vanilla extract. Cook for 20 minutes until the apples and persimmons are soft.

"Matcha" Crepe

Ingredients

<Servings 6~7 crepes>

1 cup Organic all-purpose flour

1.5 tsp Matcha green tea powder

A pinch of salt

2 tbsp Butter

2 tbsp Pure organic cane sugar

2 large eggs

Instructions:

1. Mix flour, matcha green tea powder, and salt.

2. mix butter and sugar until fluffy; add eggs and mix well. Add and mix flour and green tea powder until the batter is smooth.

3. Spray an 8-inch frying pan with non-stick cooking avocado spray. Pour about 1/4 cup batter into the pan and cook over medium-low heat. When the crepe starts to brown lightly, gently lift it off the pan and flip it over for 15 - 20 seconds on the second side. Remove from heat and stack until ready to serve. ​

Posted on January 17th, 2019