Crepes with Apricot Preserves

1. For the crepes:

2. If your coconut oil is solid, melt and cool in a small saucepan.

3. Crack the eggs into a medium-sized bowl and whisk in the melted coconut oil and water.

4. Add the dry ingredients and beat well to combine.

5. In a small skillet (size of your pan will determine the size of the crepe) over medium heat, pour in some of the batter - you need to make them quite thin - and immediately roll it around to evenly coat the bottom.

6. The crepe should start to pull away from the edges as it cooks.

7. Cook for 1 minute on each side.

8. If saving for later, cool completely and store in a plastic bag or airtight glass container.

9. For the preserves: Pit and chop apricots. Juice the lemon.

10. Put apricots in a small saucepan with lemon juice and honey. Cook for 20 minutes over medium heat, stirring frequently.

11. Sprinkle the gelatin over cold water and stir to incorporate. Add gelatin and water to the fruit and mix well.

12. Remove from heat and let cool.

13. Spread on coconut crepes for dessert, or transfer to a clean, empty jar to store in the fridge.