I want to toot my horn. But I can’t. Toot it and boot it. Is that how the song goes? I don’t even know what that song means. I think it implies dirty things. Kinda weird if you ask me. Anyways, I WANT to toot my horn, but I didn’t come up with this crepe recipe. My lovely little best friend Laura found this recipe over the wonderful world wide web and brought it to my attention that we needed to make these asap. Thank you very much Sweet Paleo! Damn you’re recipes are good. So that’s what we did. We made them, filled them with chocolate and strawberries and ate them all. My crush even liked them. He’s trying out the paleo train. What a stud.
But I wasn’t really in the mood for chocolate the other day while I sat at home and stared at the computer screen, bored to tears. Mostly because I had just eaten a large amount of Dark Chocolate Sun Drops from Whole Foods. They’re like the copycat of M&Ms but way better. Not for you, but for you tastebuds. So I pulled out my huge bag of cherries and made a jam. Kind of a jam. More of a chutney, chunky, cherry spread thing. Make sense? Didn’t think so. Either way, it tastes like joy.
Have you started following me on Pinterest yet? No? That’s dumb. It’s pretty much my happy place. Whenever I am sad, which is 2% of the time, I get on Pinterest and pin the sh*t out of recipes. If you do follow me on Pinterest, you know that I pin naughty food regularly. Demon food, if you will. Like today, I pinned cajun chicken fettuccine alfredo. HOLY.BALLS. If that doesn’t sound good to you, you’re a liar. Straight up. But please, stop leaving comments like “that’s not paleo…” because, I know that. But a girl can dream can’t she?
When I was slightly drunk the other morning, I downloaded a food porn app. I love food. And porn. Kidding! Geez.
Cherry Jam Crepe Stack
- Yield: 1-2 1x
Ingredients
For the crepes
- 3 eggs, whisked
- 1/2 cup canned coconut milk
- 2 tablespoons coconut flour
- 1 tablespoon vanilla extract
- 1 teaspoon honey
For the cherry jam
- 1 cup cherries, seeds removed
- 2 tablespoon honey
- 1 tablespoon coconut oil
For the whipped cream
- 1 cup whipped cream – coconut cream from full fat canned coconut milk*
- pinch of cinnamon
- 1/8 teaspoon vanilla extract
Instructions
- *For your whipped cream, place a can of coconut milk in the refrigerator over night and scoop out the coconut cream that has hardened in the top of your can of coconut milk, and leave the coconut water behind for something else. Like drinking, duh.Then place coconut cream in a bowl, add cinnamon and vanilla, and whip! Ta duh! Set in fridge to keep cool while you cook.
- Put a small saucepan over medium heat and add your coconut oil and seedless cherries 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 your 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 (I used coconut oil spray) then pour a small amount on the skillet. Cook on both sides for about 1 minute.
- Continue until batter is completely used up. The smaller the crepes are, the easier the are to flip.
- Once your cherries are soft, add your honey and mix to combine.
- When your crepes are cooked, begin the stacking process.
- Crepe – whipped cream – crepe – whipped cream. And so on.
- Top with your cherry jam.
- Eat it up! Holy moly, so good!
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Geez, this is real food porn. How can I avoid all things sweet if I stumble upon photos LIKE THIS??? Kidding, I wouldn’t stop eating sweets anyway 😉 The “better for you” sweets, but still 😉
Your pictures keep getting better and better! And the jam looks unreal, I have a big bag of cherries I’ve been snacking on plain but have been racking my brain for soemthing to actually make them with.. I like the jam/ chutney idea a lot!
Serves 1-2? Bullshit. There’s no one I love enough to share this with!
This is DEFINITELY food porn..all that oozing of cream…OMG!
I do believe that these will be in my belly this weekend! (And I am only waiting that long because I don’t have time to cook a breakfast like that during the week because I am lazy and don’t want to get up that early! :-))
Seriously.. I was just thinking last night how I really had a hankerin’ for pancakes but.. pancakes aren’t paleo 🙁 … and then you post this! Are you reading my mind?! I can’t wait to try these!
Holy. Effing. Balls. What did you do?!
I’m digging the paleo whipped cream. Can’t wait to try it!
Sunday breakfast already planned. Using my homegrown blueberries, because I have homegrown blueberries and want to brag about it here. Paleo whipped cream? Lurve.
I have a serious question about the whole “canned coconut in the fridge overnight” thing. I put my canned coconut in the fridge in hopes of making my fave coconut pancakes with a naughty topper, and it was still coconut goo the next morning. Did I do something wrong here, or should I be more worried about the can being a bad one? Thanks, and I love your blog! I rave about it at the Box basically everyday:)
I would HIGHLY recommend using Thai Kitchen brand coconut milk. Have you used that?
Would putting the coconut milk in the freezer the night before help with the “gooieness”? I want to make this for hubby tomorrow for Father’s Day, and want to make sure the divine coconut whipped cream is exactly as it should be!
I’m not sure what the freezer would do…
I know everybody raves about Thai Kitchen coconut milk, but Wal-Mart has Golden Star coconut milk (in a green can- and I’m sure it’s sold other places but I only go to Wal-Mart and Whole Foods). Golden Star is delicious and so thick and creamy. I shake it up when it’s warm and put it in the fridge and the entire thing ends up as really thick coconut milk. And it’s cheaper than Thai Kitchen- SCORE! (I have a serious addiction to coconut milk- cheap=good). I can’t wait to try this recipe with some strawberries.