Stuffed crepes with peanut flour Auto translated

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.

85 g Flour
15 g Sweetener
0 to taste (Soy) yoghurt
100 g Raspberries
200 ml Plant drink
15 g Peanut flour
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.

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