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1
Sift flour, sugar and salt into a bowl.
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2
Add the eggs and just enough milk to make a soft paste with the flour.
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3
Mix until smooth and lump free.
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4
Gradually mix in the rest of the milk and the oil.
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5
The batter should be the consistency of heavy cream.
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6
If too thick, thin with a bit of water.
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7
If it has lumps, pour the batter through a fine strainer.
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8
Let the batter rest for 2 hours before making crepes.
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9
Rub an 8-inch crepe pan, or non stick skillet, lightly with oil.
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10
Heat over moderate heat until very hot.
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11
Remove the pan from the heat and pour in 3 to 4 tablespoons of the batter.
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12
Very quickly tilt the pan to cover the bottom of the pan with a thin layer of batter.
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13
Immediately dump out any excess batter since the crepe must be very thin.
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14
Return the skillet to the heat for 60 to 90 seconds until the bottom of the crepe is lightly brown.
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15
Flip the crepe over and lightly brown the other side.
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16
Slide the finished crepe onto a plate.
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17
Continue making crepes until the batter is finished and stack them on the plate.
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18
Cover the finished crepes with plastic wrap and refrigerate until ready to use.
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19
For the filling, pour ricotta cheese into cheesecloth and tie the cloth in a knot.
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20
Put a weight (or filled can) on top of the cheese and place over a colander to drain overnight.
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21
Mix the cheese, egg yolks, butter, salt, sugar and cinnamon.
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22
Place 2 tablespoons in the center of each crepe and roll.
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23
Crepes may be filled in advance and kept in the refrigerator until ready to serve.
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24
Just before serving, bake in a 250 degree F oven for 15 minutes.
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25
Serve crepes warm, sprinkled with a bit of cinnamon and powdered sugar to garnish the plate.
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26
Top with persimmon and apricot marmalade.
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27
To make the marmalade, cut apricots in half and reserve.
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28
Cut out the leafy base from the persimmon then quarter the fruit lengthwise.
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29
Skin each quarter with a knife.
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30
Cut the skinned persimmons into small pieces.
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31
Combine the fruit into a non aluminum saucepan with the sugar, lemon juice, cloves and apricots.
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32
Simmer slowly for 20 to 30 minutes, stirring constantly, not letting the marmalade come to a boil.
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33
Reduce this mixture to a jam like consistency and chill
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34
Cut off a piece of the pointed tip of a hachiya persimmon, then wrap it tightly, first in plastic wrap and then in aluminum foil, and freeze for up to 3 months.
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35
Partially thaw the persimmon in the refrigerator until it is just spoonable, about 4 hours, do not thaw completely or the fruit will be mushy.
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36
For an added nuance, insert the tip of a knife and dribble in a little fruit or nut liquor.
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37
Serve whole and let the guests scoop the pulp from the skin
