1 cup whipped cream – coconut cream from full fat canned coconut milk*
pinch of cinnamon
1/8 teaspoon vanilla extract
*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.