Protein Crepes with Banana and Creamy Cacao Hazelnut Filling

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

Protein Crepes with Banana and Creamy Cacao Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Banana and Creamy Cacao Hazelnut Filling

Enjoy these light and protein-packed crepes filled with a luscious blend of mashed banana, cocoa-infused hazelnut butter, and a dollop of creamy Greek yogurt. The crepe batter, enriched with egg whites, oats, and a hint of whey protein, offers a delicate texture that pairs beautifully with the rich, velvety filling. Perfect for a satisfying breakfast, a nutritious lunch, or a wholesome dinner, this recipe is designed to keep you energized throughout the day.

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NUTRITION

443kcal
Protein
37.1g
Fat
13.6g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (≈100g)

0.5 scoop Vanilla Whey Protein Powder (≈15g)

0.25 cup Rolled Oats (≈21g)

0.33 cup Unsweetened Almond Milk (≈80g)

1 medium Banana (≈101g)

1 tablespoon Hazelnut Butter (≈16g)

1 teaspoon Unsweetened Cocoa Powder (≈2.5g)

0.25 cup Non-fat Greek Yogurt (≈60g)

1 teaspoon Maple Syrup (≈7g)

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PREPARATION

  • 1

    Combine the crepe batter ingredients by blending 3 egg whites, 0.5 scoop of vanilla whey protein powder, 0.25 cup of rolled oats, and 0.33 cup of unsweetened almond milk until smooth. Let the mixture rest for 5 minutes to allow the oats to soften.

  • 2

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray if needed.

  • 3

    Pour a thin layer of the batter into the skillet, swirling to evenly coat the surface. Cook for about 1-2 minutes until the edges begin to lift, then gently flip and cook for another 1 minute. Repeat this process until all crepes are made and set aside.

  • 4

    For the filling, mash 1 medium banana in a bowl. Mix in 1 tablespoon of hazelnut butter, 1 teaspoon of unsweetened cocoa powder, 0.25 cup of non-fat Greek yogurt, and 1 teaspoon of maple syrup until smooth and evenly combined.

  • 5

    Spread a generous amount of the creamy cacao hazelnut filling onto each crepe, then roll or fold as desired.

  • 6

    Serve immediately and enjoy your protein-packed meal!

Protein Crepes with Banana and Creamy Cacao Hazelnut Filling

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

Protein Crepes with Banana and Creamy Cacao Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Banana and Creamy Cacao Hazelnut Filling

Enjoy these light and protein-packed crepes filled with a luscious blend of mashed banana, cocoa-infused hazelnut butter, and a dollop of creamy Greek yogurt. The crepe batter, enriched with egg whites, oats, and a hint of whey protein, offers a delicate texture that pairs beautifully with the rich, velvety filling. Perfect for a satisfying breakfast, a nutritious lunch, or a wholesome dinner, this recipe is designed to keep you energized throughout the day.

NUTRITION

443kcal
Protein
37.1g
Fat
13.6g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (≈100g)

0.5 scoop Vanilla Whey Protein Powder (≈15g)

0.25 cup Rolled Oats (≈21g)

0.33 cup Unsweetened Almond Milk (≈80g)

1 medium Banana (≈101g)

1 tablespoon Hazelnut Butter (≈16g)

1 teaspoon Unsweetened Cocoa Powder (≈2.5g)

0.25 cup Non-fat Greek Yogurt (≈60g)

1 teaspoon Maple Syrup (≈7g)

PREPARATION

  • 1

    Combine the crepe batter ingredients by blending 3 egg whites, 0.5 scoop of vanilla whey protein powder, 0.25 cup of rolled oats, and 0.33 cup of unsweetened almond milk until smooth. Let the mixture rest for 5 minutes to allow the oats to soften.

  • 2

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray if needed.

  • 3

    Pour a thin layer of the batter into the skillet, swirling to evenly coat the surface. Cook for about 1-2 minutes until the edges begin to lift, then gently flip and cook for another 1 minute. Repeat this process until all crepes are made and set aside.

  • 4

    For the filling, mash 1 medium banana in a bowl. Mix in 1 tablespoon of hazelnut butter, 1 teaspoon of unsweetened cocoa powder, 0.25 cup of non-fat Greek yogurt, and 1 teaspoon of maple syrup until smooth and evenly combined.

  • 5

    Spread a generous amount of the creamy cacao hazelnut filling onto each crepe, then roll or fold as desired.

  • 6

    Serve immediately and enjoy your protein-packed meal!