• Laura

Persimmon and Walnut Crepes

Three plates of gluten free crepes filled with a walnut and rum filling, topped with fresh persimmons and dark chocolate.

A delicious fall treat that will warm you and satisfy your sweet tooth: gluten free crepes filled with a rummy walnut filling and topped with fresh persimmons and dark chocolate. A true delicacy of flavors, with the freshness of the sweet persimmons that cuts trough the thick ground walnut filling with just a touch of bitterness from the melted dark chocolate. These ingredients come together to from an exquisite celebration of warming flavors for a chilly autumn day.


2 eggs

1 pack vanilla sugar

Pinch of salt

100 ml milk

95 gr gluten free flour

1 tsp baking powder

100 ml sparkling water


65 gr walnuts

150 ml milk

1 pack rum sugar

1 tsp gluten free breadcrumbs

1 tsp rum

Fresh persimmons

Dark chocolate


In a bowl, mix the eggs, vanilla sugar, salt and milk. Add the gluten free flour and baking powder. Slowly add the sparkling water while mixing continuously.

2. Pour the batter on a heated and slightly oiled pan and cook the crepes. Set them aside.

3. For the filling, put the walnuts in a food processor and pulse until you get ground walnuts.

4. In a saucepan, mix the ground walnuts, sugar and milk and bring to a boil, mixing occasionally.

5. Mix in the gluten free breadcrumbs and rum into the walnut mixture and set aside to cool slightly.

6. Serve the crepes: fill each one with the walnut filling, top with fresh sliced persimmons and melted dark chocolate. Serve immediately.