Cherry Jam Crepe Stack

By Shaylie

This is probably a good Sunday breakfast, maybe with a side of bacon or sausage. It took a while to cook all the crepes, but it was well worth it. I thought the texture was so much like a regular crepe that I wouldn’t have known the difference. For the cherry jam, I didn’t have cherries so I used strawberries and blueberries. I opted not to add the honey to this to keep it more “Lurong friendly” and while it was a little tart I still thought it was sweet enough. I also didn’t have my coconut milk in the fridge overnight, so I put it in the freezer and made it after the crepes were finished cooking. Because it’s made of fat that has a low melting point it pretty much melted as soon as I put it on my crepes. I also didn’t layer the crepes with the jam and cream, I just put it all on the top and I thought it worked out well. It made about a dozen crepes total, so it was very filling.

Ingredients

• For the crepes:
• 3 eggs, whisked
• 1/2 cup coconut milk
• 2 tablespoons coconut flour
• 1 tablespoon vanilla extract
• 1 teaspoon honey
• For the cherry jam:
• 1 cup cherries, seeds removed
• 2 tablespoons honey
• 1 tablespoon coconut oil
• For the whipped cream:
• 1 can full fat coconut milk, chilled
• pinch of cinnamon
• 1/8 teaspoon vanilla extract

Preparation

Step 1

For the whipped cream, place a can of coconut milk in the refrigerator overnight and scoop out the cream that has hardened on the top of the can and leave the water behind (you can either dump or drink it). Then place the coconut cream in a bowl, add cinnamon and vanilla and whip until it resembles whipped cream. Keep in refrigerator to keep cool while you cook.

Put a small saucepan over medium heat and add cherries and coconut oil to the pan. Mix around to coat the cherries.

Let cherries begin to cook down, stirring randomly to make sure cherries don’t burn or stick to the bottom of the pan.

While cherries are cooking, place a large skillet over medium heat.

Add crepe ingredients to a large bowl and whisk well to make sure coconut flour has completely broken down.

Once skillet is hot, add a bit of coconut oil to coat the pan then pour a small amount on the skillet, about the size of the bottom of a coffee mug. Swirl the skillet around to coat the crepe around the pan so the crepe is super thin. Cook on both sides for about one minute each. Be sure to be careful when flipping the crepes; they break easily. The smaller you make them, the easier they are to flip.

Continue until batter is completely used up.

Once the cherries are soft, add the honey and mix to combine.

When the crepes are cooked, begin the stacking process.

Crepe - whipped cream - crepe - whipped cream. And so on.

Top with cherry jam.

Enjoy!!