Crepes for breakfast sound like a dream come true. With a yogurt-raspberry filling, this dream becomes your weekly Sunday breakfast.
Mix flour, peanut flour, vegetable drink and sweetener in a bowl.
Heat coconut oil in a frying pan.
Pour the batter into the pan and bake over medium heat until the crêpes are golden brown.
For the filling, mix the yogurt with the raspberries.
Top crêpes with yogurt-raspberry filling and garnish with mulberries, chocolate drops and almonds.
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