YOUR SOLIN GENERATED RECIPE
Creamy Chocolate-Hazelnut Banana Stuffed Crepes
Indulge in delicate, thin crepes filled with a luscious blend of banana, creamy Greek yogurt, and a hint of chocolate-hazelnut spread. The crepes, lightly infused with whole wheat goodness and a whisper of almond milk, are dusted with cocoa powder for an extra burst of chocolate aroma, creating a balanced treat that's both satisfying and energizing.
INGREDIENTS
3 large Eggs
1/4 cup Whole Wheat Flour
1/2 cup Unsweetened Almond Milk
1/4 cup Water
1 small Banana
1 tbsp Chocolate-Hazelnut Spread
1/2 cup Nonfat Plain Greek Yogurt
1 tsp Unsweetened Cocoa Powder
PREPARATION
In a bowl, whisk together 3 eggs, 1/4 cup whole wheat flour, 1/2 cup unsweetened almond milk, and 1/4 cup water until the batter is smooth and lump-free.
Allow the batter to rest for about 10 minutes while you prepare the filling.
Slice the small banana into thin rounds.
Heat a non-stick skillet over medium heat and lightly coat with a touch of cooking spray or a small dab of oil.
Pour a thin layer of batter into the skillet, swirling to evenly distribute. Cook until the edges begin to lift and the bottom is lightly golden, about 1-2 minutes, then gently flip and cook another minute.
Repeat to make two thin crepes.
For the filling, spread a thin layer of chocolate-hazelnut spread on one crepe, layer with sliced bananas, and spoon over 1/2 cup of nonfat plain Greek yogurt.
Fold or roll the crepe gently, and dust lightly with unsweetened cocoa powder for an extra chocolate aroma.
Serve immediately and enjoy this balanced, creamy, and decadent treat.