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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Perfect post~ as I almost fell out of my cherry tree yesterday because I am obssessed with getting every single ripe cherry on the damn thing!! Your recipes are amazing 🙂
not gonna lie, that looks delicious!
I have every single item to make these in my house this is breakfast for Saturday morning! Oh I can’t wait!
This recipe took my breath away and I seriously am about to hyperventilate…I am going to make this for my dad on Sunday…Brilliant.
I will say I might need to test it out before I serve it to him…ya know, just to make sure it’s up to par! Yes, I think that’s the plan.
I had a gut feeling that the mighty paleOMG may come up with some creations involving cherries. So I exercised self control and save exactly a cup of of them. Creepy sh*t you mind reader!
Anyway question here: when pitting the cherries, is it better to maintain the whole fruit or just pulverize them and get the seeds out? Basically i want the cherries to render nicely without turning into complete jam.
Are you referring to Skinny Chef’s cajun chicken fettucine alfredo? If so, I paleoified it a few weeks ago, using some techniques from your spaghetti squash “pasta” recipes (which I love BTW). I used spaghetti squash, coconut milk and chicken broth (along with a ton of Tony’s) to make the noodles and sauce. It was amazing! I just did 75 burpees half an hour ago and my arms are still shaking as I try to type this.
OMG indeed! I’ve been paleo for 3 weeks now and your blog has become one of my favorite resources, oh yeah and you’re hilarious too! These creeps are SOOOOO good. I made them today to use up a bunch of cherries and though they didn’t come out as pretty as yours but damn were they tasty. Thank you! You rock!
During my first bag of coconut flour I had a bad baking experience. I blamed it on the flour. This recipe will actually force me to admit I should have blamed my skills instead! Can’t wait to try it.
Holy sh*t I love you. So freakin’ funny. I’m having so much better days at work now since I can read your blog. 🙂 Thank you for being hysterical. Now I have to control my laughter so my workmates don’t hear while I look at your food porn and read your awesome stories.
Oh.WOW. That looks Good. I’m going on vacation this weekend, and now I’m looking forward to coming BACK, just so I can make this. And I’m also now craving cherries… perfect road trip food!