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Matcha Crepe with apple and persimmon compote


<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


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


<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


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

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