Banana Protein Crepes with Creamy Cacao-Hazelnut Filling

This is an example of a meal that Solin would create to include in your personalized meal plan.

Banana Protein Crepes with Creamy Cacao-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Banana Protein Crepes with Creamy Cacao-Hazelnut Filling

Enjoy these light and protein-packed crepes filled with a luscious cacao-hazelnut cream. The natural sweetness of banana blends perfectly with the subtle cocoa and nutty richness, creating a versatile dish that works beautifully for breakfast, a filling lunch, or even dinner. Each bite offers a delightful mix of tender crepe texture and smooth, flavorful filling.

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NUTRITION

381kcal
Protein
40.9g
Fat
10.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (100g)

3 Egg Whites (90g)

1 scoop Vanilla Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Hazelnut Butter (16g)

1 tsp Unsweetened Cocoa Powder (2g)

2 tbsp Low-Fat Greek Yogurt (30g)

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PREPARATION

  • 1

    In a blender, combine the banana, egg whites, vanilla protein powder, and unsweetened almond milk. Blend until the mixture is smooth and slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil if desired.

  • 3

    Pour a thin layer of the crepe batter into the skillet, tilting to evenly coat the surface. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden, then gently flip and cook the other side for about 1 minute.

  • 4

    Repeat with the remaining batter to create several thin crepes.

  • 5

    For the filling, in a small bowl, mix hazelnut butter, unsweetened cocoa powder, and low-fat Greek yogurt until smooth and well combined. Adjust sweetness if desired.

  • 6

    Spread or dollop the cacao-hazelnut filling onto one crepe and roll it up. Repeat for additional crepes or serve crepes open-faced with a drizzle of extra filling.

  • 7

    Serve immediately and enjoy the rich, balanced flavors.

Banana Protein Crepes with Creamy Cacao-Hazelnut Filling

This is an example of a meal that Solin would create to include in your personalized meal plan.

Banana Protein Crepes with Creamy Cacao-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Banana Protein Crepes with Creamy Cacao-Hazelnut Filling

Enjoy these light and protein-packed crepes filled with a luscious cacao-hazelnut cream. The natural sweetness of banana blends perfectly with the subtle cocoa and nutty richness, creating a versatile dish that works beautifully for breakfast, a filling lunch, or even dinner. Each bite offers a delightful mix of tender crepe texture and smooth, flavorful filling.

NUTRITION

381kcal
Protein
40.9g
Fat
10.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (100g)

3 Egg Whites (90g)

1 scoop Vanilla Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Hazelnut Butter (16g)

1 tsp Unsweetened Cocoa Powder (2g)

2 tbsp Low-Fat Greek Yogurt (30g)

PREPARATION

  • 1

    In a blender, combine the banana, egg whites, vanilla protein powder, and unsweetened almond milk. Blend until the mixture is smooth and slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil if desired.

  • 3

    Pour a thin layer of the crepe batter into the skillet, tilting to evenly coat the surface. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden, then gently flip and cook the other side for about 1 minute.

  • 4

    Repeat with the remaining batter to create several thin crepes.

  • 5

    For the filling, in a small bowl, mix hazelnut butter, unsweetened cocoa powder, and low-fat Greek yogurt until smooth and well combined. Adjust sweetness if desired.

  • 6

    Spread or dollop the cacao-hazelnut filling onto one crepe and roll it up. Repeat for additional crepes or serve crepes open-faced with a drizzle of extra filling.

  • 7

    Serve immediately and enjoy the rich, balanced flavors.