These Honey Persimmon Crêpes with a tasty amber-coloured sauce is a delicious way to welcome the approaching spring.
Hello everyone. Welcome March, too. The meteorological spring is here. The astronomical spring will be with us in just 3 weeks. Yay to this! Let’s all make these Honey Persimmon Crepes and celebrate.
I am not being too optimistic, though. The thing is that the winter in Nova Scotia has been relatively mild compared to what our neighbours experienced. And while I am 100% ready for spring (I was ready on January 2nd!), there’s still a possibility a winter storm hits us many times. Last year we had frosts at the beginning of June which affected crops badly. So, don’t put away your winter
Let’s talk traditions and holidays for a moment now.
Have you heard of a holiday named Maslenitsa? Maslenitsa, also known as Butter Week, Crepe Week, or Cheesefare Week, is an old Eastern Slavic religious and folk holiday. According to some archeological evidence, it could be the oldest surviving Slavic holiday which was known at least in the 2nd century A.D.
It fells on the last week before Great Lent, so it’s also a movable feast. And guess what? It starts on March 4th this year!
Honey Persimmon Crêpes
Maslenitsa has its origin in the pagan tradition celebrating the imminent end of the winter; it’s a sun-festival celebration. And like many festivals, this holiday doesn’t last for only one day. In fact, Maslenitsa is celebrated for an entire week. I am not sure about these days, but originally each day had its traditional activity. For instance, Monday was named the “Lady Maslenitsa” as the community would build the Maslenitsa scarecrow out of the straw and colourful flammable materials. On Wednesdays, sons-in-law would visit their mother-in-law. On Thursday’s folks would have outdoor activities such as ice skating, snowball fights, and sleigh rides. The last day of the festival was called “Forgiveness Sunday” when people would ask each other for forgiveness. The culmination of the celebration would be…burning the “Lady Maslenitsa” in a bonfire. That’s a good way to celebrate the “Forgiveness Sunday”, right? :)
But the best part of Maslenitsa is its food. The most characteristic food of it is bliny – thin kind of pancakes or thick crêpes. Symbolically, a crêpe was associated with Sun and the upcoming Spring! Did I mention that people would be eating crêpes every single day throughout the Maslenitsa Week? Seven. Days. Of. Eating. Crêpes. Sounds crazy, right? Back to those times, activities throughout the festive week combined with the followed
How cool is that?
While I am not challenging you to eat crepes for the entire week, I encourage you to try these delicious Honey Persimmon Crepes. And dear winter, please be nice and don’t overstay our welcome.
Cheers.
Honey Persimmon Crêpes
Course: Dessert4-6
15
minutes50
minutes1
These Honey Persimmon Crêpes with a tasty amber-coloured sauce is a delicious way to welcome the approaching spring.
Ingredients
- Crêpes:
1 cup (120 gr.) all-purpose flour
2/3 cup (160 ml.) lukewarm water
1 cup (240 ml.) whole milk
2 large eggs
2 tbsp. butter (30 gr.), melted plus more for greasing
a good pinch (~1/8 tsp.) of salt
1 tsp. granulated sugar
- Sauce:
6 tbsp. (85 g) butter
1/3 cup (115 g) honey
a little pinch of salt
1/2 tsp. cinnamon
1 star anise
few drops of lemon juice
2-3 large persimmons, pitted and sliced
1-2 tbsp. (15-30 ml.) brandy optional
Directions
- Crêpes:
- To make the batter, sift the flour and add the sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs and melted butter and whisk well.
- Let the batter stand at least 1 hour (preferably longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a splash of water or milk.
- The skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
- Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
- Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter.
- Sauce:
- In the meanwhile, make the sauce by melting the butter and honey. Stir in the persimmons, spices, lemon juice, and salt. Simmer for about 5-7 minutes or longer as desired. Some sorts of persimmon will soften up and start turning into kind of jam or marmalade while others will remain firm.
- Optionally, you can stir in whisky or brandy and let alcohol evaporate for a minute.
- Serve the warm crepes generously drizzled with the sauce. Alternatively, you can fold and place the crêpes in the pan for 1 minute allowing the sauce to absorb. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
This is such a colourful looking recipe Ben. I’d never heard of Maslenitsa before, so thanks for enlightening me. I’d happily eat these crepes every day too. Delicious! I think that we don’t celebrate enough nowadays and especially with simple foods that everyone can make. Like crepes!
I’ve never heard of Maslenitsa but it sounds like something I’d have a lot of fun celebrating. I grew up with similar crepes we would just top with lemon juice and sugar but the honey and persimmon takes them to another level.
I’ve never heard of Maslenitsa, but anything nicknamed butter week is all right with me!!! As for spring, I hope it gets here soon (minus the all the pollen), because it was in the teens this morning, and I’m ready for some warm sunshine! Good thing I have these crepes, because they are like sunshine in a bite! LOVING that honey and persimmon combo! These are the prettiest crepes EVER, Ben!!!!! Definitely need these in my life! Cheers!
Cheyanne @ No Spoon Necessary recently posted…Sausage Baked Ziti Recipe
We shoveled snow for the hundredth time today and I’m SO ready for spring!
And, ‘Butter Week’ count me in! These crepes look so good – love the combination of persimmons and honey!
Marissa recently posted…Almond Flour Muffins
Oh spring, where art thou? It is so cold here still! I have just started making crepes again – I believe you gave me some good tips on my crepe cake about reserving the special “crepe pan”. I think we should designate a crepe week soon, what do you think!?
Interesting! I’ve never heard of Maslenitsa, but this sounds like a holiday I need to start celebrating! Like Kelsie said, I can really get behind a holiday called ‘Butter Week!’ :-)
These crepes sound delicious, and I love the story behind them. I agree that winter needs to move on out. I’m SO over this weather. It snowed another 4″ here last night, and I just don’t have the gumption to go shovel it out. I think I’ll just stay indoors and eat crepes all week. And if anyone asks, I’ll tell them Ben told me to do it!
David @ Spiced recently posted…Baked Beet Chips
Butter Week? Did I read that right? Because that’s a week I can really get behind. I can also get behind seven days of eating crepes–I’ve never met a crepe I didn’t like. And I love the sound of your honey persimmon crepes! I’ll have to try these!