Breakfast

Coconut Crepes with Berries & Peanut Butter Yogurt

Enjoy a decadent brunch while making healthier choices with these crepes!
30m 5 Servings Raspberry White Fudge & Dark Chocolate
Food Allergy
Healthy Living
Allergen Friendly
Comfort Foods
Gluten Free

Ingredients

  • 3 tbsp Coconut Flour
  • 1 cup Almond Milk
  • 4 large Eggs
  • 2 Egg Whites
  • 1/2 pound of Strawberries, quartered
  • 6 oz Raspberries
  • 6 oz Blackberries
    • Peanut Butter Yogurt
  • 1 cup Yogurt
  • 1/8 tsp Cinnamon
  • 4 Tbsp PB Crave Razzle Dazzle Peanut Butter

Nutrition Facts

Serving SIze
2 crepes
Calories
291
Total Fat
12g
Cholesterol
152mg
Sodium
208mg
Total Carbohydrate
33g
Dietary Fiber
9g
Sugars
19g
Protein
15g

    Instructions

  1. In a bowl, whisk together the coconut flour, almond milk, eggs and egg whites. Allow the batter to sit for 10 minutes.
  2. Spray a pan with nonstick spray and heat on medium-low. Whisk the batter again and pour 1/4 cup of batter into the pan. Swirl the batter so it spreads evenly. Cook for 1 minute and flip carefully. Cook an additional 30 seconds.
  3. Fill with the berries and yogurt mix.
  4. To make the yogurt mix: Add the yogurt, cinnamon and peanut butter together and mix until smooth.
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