YOUR SOLIN GENERATED RECIPE
Healthy Protein Crepes with Creamy Chocolate-Hazelnut Banana Filling
Delight in these light and fluffy protein crepes filled with a luscious, creamy banana-chocolate hazelnut mixture. Perfect for a energizing breakfast (or even a light lunch/dinner), these crepes marry a high-protein batter with a decadently smooth filling, bringing together the goodness of oats, egg whites and whey protein with the natural sweetness of banana accented by a hint of cocoa and nutty hazelnut butter.
INGREDIENTS
1/2 cup rolled oats (40g)
1/2 cup unsweetened almond milk (120g/ml)
2 egg whites
1 scoop whey protein powder (30g)
1 small banana (100g)
1 tbsp hazelnut butter (16g)
1 tsp unsweetened cocoa powder (2.5g)
PREPARATION
Place the rolled oats in a blender or food processor and blend until it forms a fine flour.
Add the unsweetened almond milk, egg whites, and whey protein powder to the blender. Blend until you achieve a smooth batter consistency. If the batter is too thick, add a splash more almond milk.
Let the batter rest for 5 minutes to allow the oat flour to fully hydrate.
While the batter is resting, prepare the filling by mashing the banana in a bowl until smooth.
Mix in the hazelnut butter and unsweetened cocoa powder with the mashed banana until well combined. Adjust with a little water if needed to achieve a creamy consistency.
Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or use a small amount of oil, then pour a thin layer of batter into the skillet, swirling to cover the surface evenly.
Cook the crepe for about 1-2 minutes until the edges begin to lift, then gently flip and cook the other side for another minute.
Repeat with the remaining batter to form additional crepes.
Fill each crepe with a generous spoonful of the chocolate-hazelnut banana mixture, fold or roll, and serve immediately.