Cherry Jam Crepe Stack
Cherry Jam Crepe Stack takes about 20 minutes from beginning to end. This main course has 1236 calories, 27g of protein, and 106g of fat per serving. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 1 and costs $5.52 per serving. 2273 people found this recipe to be yummy and satisfying. A mixture of full fat coconut milk, honey, cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Pale Omg. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is tremendous. Similar recipes are Three-Onion Cherry Jam, Cherry Quick Jam, and Cherry-Berry Jam.
Servings: 1
Preparation duration: 20 minutes
Ingredients:
½ cup canned coconut milk
1 cup cherries, seeds removed
pinch of cinnamon
2 tablespoons coconut flour
1 tablespoon coconut oil
3 eggs, whisked
1 cup whipped cream – coconut cream from full fat canned coconut milk*
1 teaspoon honey
1 tablespoon vanilla extract
Equipment:
sauce pan
bowl
frying pan
whisk
Cooking instruction summary:
*For your whipped cream, place a can of coconut milk (I used the Thai Kitchen 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!
Step by step:
1. *For your whipped cream, place a can of coconut milk (I used the Thai Kitchen 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.
2. Mix around to coat the cherries.
3. 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.
4. 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!
Nutrition Information:
covered percent of daily need
