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First make the crepe batter by combining the eggs, coconut flour, oil, water, honey, and salt in a blender. Blend, on low, until well combined. Let stand for five minutes.
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To prepare the filling, put the cherries, water, honey, and chia seeds in a medium saucepan and bring to a boil. Reduce heat to a simmer, and simmer until thickened, about 15 minutes. Add the lemon juice and turn off heat.
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Heat a tablespoon of coconut oil in a 8-inch, non-stick skillet over medium low heat. Pour about 3-4 tablespoons of batter into the pan and let it spread to the edge of your pan. Cook until bubbly, then carefully flip. Continue cooking for about a minute, and then transfer to a plate. Continue cooking until batter is gone.
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Fill each crepe with the cherries and serve warm.