YOUR SOLIN GENERATED RECIPE
Banana Oat Flour Crepes with Creamy Chocolate-Hazelnut Filling
Enjoy a delicate balance of naturally sweet banana oat crepes filled with a velvety chocolate-hazelnut cream, perfectly suited for any meal. This recipe harmonizes wholesome rolled oats and ripe banana with protein-rich eggs and almond milk, then envelopes a luscious filling combining hazelnut butter, cocoa, and nonfat Greek yogurt, creating a satisfying and indulgent experience that meets your nutritional goals.
INGREDIENTS
1/2 cup Rolled Oats (40g)
1 medium Banana (118g)
2 large Eggs (100g)
1/2 cup Unsweetened Almond Milk (120g)
1 tbsp Hazelnut Butter (16g)
1 tsp Cocoa Powder (2.5g)
1/2 cup Nonfat Greek Yogurt (120g)
PREPARATION
In a blender, combine the rolled oats, banana, eggs, and almond milk. Blend until smooth to form your crepe batter.
Heat a lightly non-stick skillet over medium heat. Pour a small amount of the batter and swirl the pan to create a thin crepe. Cook for about 1-2 minutes per side until lightly golden. Repeat with the remaining batter.
For the filling, in a small bowl, mix hazelnut butter, cocoa powder, and nonfat Greek yogurt until smooth and well combined.
Spread a generous layer of the chocolate-hazelnut filling over each crepe, then fold or roll them up.
Serve immediately and enjoy your nutritious crepes that balance indulgence with macro-friendly ingredients.