For cold and snowy mornings, Earl Grey Dark Cherry crepes will definitely add a cozy delicious elegance to your breakfast table. All you have to do is eat.

I Can’t believe it’s my first post of 2019, and sure I may seem a little late in the game, but the month isn’t over yet, so I’m sure i’m safe. *wink wink*

2018 was good, it was great actually, until the last three months of the year when everything turned to dust and my life changed forever. It was rough, it was tough, and I am still recovering from it. I will share my story soon, but for now, you should let these yummy crepes give your palate a nice and warm delicious hug.

When these crepes were born, it was -21, snowing sideways, and extremely windy. I started my morning with a brief meditation, followed by a large cup of coffee and bossa nova jazz playing from my laptop. So when I was lucid enough to function, I whipped out my super fancy crepe pan and got cracking on these crepes.

What makes these crepes good? They’re light, airy, sweet enough but not too sweet and drop dead delicious. What makes them different? They’re way healthier! These earl grey dark cherry crepes are made with brewed earl grey tea, whole grain flour, organic coconut cream and dark cherries. So go ahead and continue your New Year without guilt.


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For cold and snowy mornings, Earl Grey Dark Cherry crepes will definitely add a cozy delicious elegance to your breakfast table. All you have to do is eat.
Recipe type: Breakfast
Serves: 5 servings
  • 1 cup whole grain flour (or all purpose if preferred)
  • 1 cup unsweetened almond milk (or any milk of choice)
  • ½ cup earl grey tea
  • 1 tablespoon raw cane sugar
  • ¼ cup melted coconut oil (or avocado oil)
  • 2 eggs
  • 1 can full fat coconut milk, refrigerated (or regular whipped cream)
  • 1 tablespoon raw cane sugar
  • 2 cups dark cherries, pitted
  • ¼ cup dairy free chocolate, melted
  • Surkin icing sugar, for topping
  1. Combine flour, almond milk, tea, coconut oil, cane sugar and eggs in a large mixing bowl and whisk until well combined. Place a skillet over medium-high heat and add 1 teaspoon of coconut oil. Pour ½ cup crepe batter into the centre of the hot pan. Lift pan from burner. Quickly tilt to very thinly cover bottom. Flip and repeat until the batter is finished.
  2. For the coconut cream, scoop the solid cream from the top of the cold can into a small bowl. Do not shake the can prior to doing so. Gently whisk coconut cream with 1 tablespoon of cane sugar, then fold in dark cherries.
  3. Top crepes with the coconut cream and cherry mixture. Fold crepes and top with dark chocolate and powdered sugar, or any other topping of choice.
These crepes are slightly thicker with a chewier texture compared to regular crepes because of the whole grain flour. If you want a lighter crepe texture, you can use all purpose flour or light spelt flour.


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