Blend persimmons, cinnamon, lucuma and vanilla powder in a high speed blender and spread the batter on your teflex dehydrator sheets. Dehydrate at 42 degrees for 20 hours or until perfectly pliable. Use a round ring mold (diameter: 20-22 cm) to cut uniform circles.
Juice 7 clementines and mix well with agave syrup, then let dehydrate for at least 16 hours or until they reach the desired consistency.
Spread the jam on your crêpe, put the last clementine on half of it and fold in quarters. Sprinkle with pomegranate seeds and serve.