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Stuffed crepes with peanut flour Auto translated

Name: Stuffed crepes with peanut flour
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 85 g Flour; 15 g Sweetener; 200 ml Plant drink; 15 g Peanut flour; 0 to taste (Soy) yoghurt; 100 g Raspberries; 0 to taste Almonds; 1 Coconut oil; 0 to taste Mulberries; 0 to taste Chocolate drops

Easy 18 April 2018

Preparation time

10 min

Cooking time

10 min

Crepes for breakfast sound like a dream come true. With a yogurt-raspberry filling, this dream becomes your weekly Sunday breakfast.

Ingredients for

85 g	Flour
15 g	Sweetener
200 ml	Plant drink
15 g	Peanut flour
0 to taste	(Soy) yoghurt
100 g	Raspberries
0 to taste	Almonds
1	Coconut oil
0 to taste	Mulberries
0 to taste	Chocolate drops

Step 1/5
Mix flour, peanut flour, vegetable drink and sweetener in a bowl.
Step 2/5
Heat coconut oil in a frying pan.
Step 3/5
Pour the batter into the pan and bake over medium heat until the crêpes are golden brown.
Step 4/5
For the filling, mix the yogurt with the raspberries.
Step 5/5
Top crêpes with yogurt-raspberry filling and garnish with mulberries, chocolate drops and almonds.