Chestnut Persimmon Crepe Cake recipes
Ingredients
- 1 batch of my whole wheat crepes (or your favorite crepe recipe, use gluten free if needed)
- 1 cup (180g) cooked and peeled chestnuts (I used vacuum packed for easy prep)
- ¾ cup (100g) chopped dates
- 1 cup (240ml) almond milk or other milk of choice
- 1 teaspoon vanilla extract (or use my homemade one)
- ⅛ teaspoon salt
- 3 persimmons
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