Stuffed crepes with peanut flour
Preparation time:
Baking / Cooking time:
10 minutes
10 minutes
Crepes for breakfast sound like a dream come true. With a yogurt-raspberry filling, this dream becomes your weekly Sunday breakfast.
15 g
Sweetener0 to taste
Almonds0 to taste
(Soy) yoghurt85 g
Flour100 g
Raspberries200 ml
Plant drink0 some
Coconut oil0 to taste
Mulberries15 g
Peanut flour0 to taste
Chocolate dropsStep 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.


