For the cherry filling:

1. Add the cherries, lemon, water and honey to a medium sauce pan and bring ingredients to a boil.
2. Lower heat to a simmer and let simmer for 15 minutes, uncovered.
3. Stir in tapioca flour and simmer for another 10 minutes or until sauce has thickened.

For the crepes:

1. Combine eggs, almond milk, butter and vanilla in a large bowl.
2. Add in tapioca flour, coconut flour and sea salt and stir until well-combined and there are no clumps in batter. <–important! Make sure there are no clumps.
3. Add 1/2 tsp of butter to an 8 inch pan over medium-high heat.
4. Pour in a 1/3 cup of batter and swirl pan to coat.
5. Let cook for 1 minute before flipping and cooking for 1 minute on the other side.*
6. Repeat process 5 more times or until all crepe batter has been used.
7. Layer crepes on top of each other with paper towel between each.
8. Melt chocolate chips in a microwave safe bowl.
9. Place a 1/4 cup of cherry filling into the center of each crepe.
10. Fold each side over and then fold the back piece over.
11. Drizzle with chocolate.
12. Serve immediately for best flavour.