In a bowl whisk up whites of the
Eggs (1/3 cup)
Plain Greek Yogurt (1 1/2 Tbsp)
then add the
Oat Flour (1 1/2 Tbsp)
Powdered Peanut Butter (1 Tbsp)
Coconut Oil (as needed)
a 20 centimeter skillet heat it up on medium and when hot pour in 1/3 of the batter. Cook for 2 min then flip and cook for 1 more minute. Repeat with the remaining batter. You should get 3 crepes.
For the filling, mix
Chocolate Hazelnut Spread (2 Tbsp)
Greek Yogurt (2 1/2 Tbsp)
Cacao Powder (1 Tbsp)
Divide the filling between the 3 crepes and spread it evenly.
Fold each crepe, pile them up, drizzle with more Chocolate hazelnut spread, 1 tablespoon of maple syrup, dark chocolate pieces or whatever else you fancy. Serve it up!