Protein Crepes with Creamy Chocolate-Hazelnut Banana Filling

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

Protein Crepes with Creamy Chocolate-Hazelnut Banana Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Creamy Chocolate-Hazelnut Banana Filling

Delight in these protein-packed crepes featuring a light, fluffy batter infused with whey protein and oats, wrapped around a luscious, creamy filling of mashed banana, cocoa, and hazelnut butter. Perfect for a versatile meal that energizes and satisfies, whether you're fueling your morning or refueling after a workout.

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NUTRITION

471kcal
Protein
47.4g
Fat
17.4g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

3 egg whites

1 whole egg

1 scoop whey protein isolate

1/8 cup rolled oats (approx. 20g)

1/4 cup unsweetened almond milk

1/2 medium banana

1 tsp cocoa powder

1 tbsp hazelnut butter

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PREPARATION

  • 1

    In a blender, combine the egg whites, whole egg, whey protein isolate, rolled oats, and almond milk until the batter is smooth. Let the batter rest for 5 minutes.

  • 2

    Heat a non-stick crepe pan or skillet over medium heat. Lightly coat with non-stick spray if needed.

  • 3

    Pour a thin layer of batter into the pan, swirling to evenly cover the surface. Cook until the edges lift and the bottom is lightly golden, then flip and cook the other side briefly. Repeat with the remaining batter, creating 2-3 crepes.

  • 4

    For the filling, in a small bowl, mash the half banana until smooth. Stir in the cocoa powder and hazelnut butter until well combined.

  • 5

    Spread or spoon the chocolate-hazelnut banana filling onto each crepe, then fold or roll them. Serve immediately while warm.

Protein Crepes with Creamy Chocolate-Hazelnut Banana Filling

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

Protein Crepes with Creamy Chocolate-Hazelnut Banana Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Creamy Chocolate-Hazelnut Banana Filling

Delight in these protein-packed crepes featuring a light, fluffy batter infused with whey protein and oats, wrapped around a luscious, creamy filling of mashed banana, cocoa, and hazelnut butter. Perfect for a versatile meal that energizes and satisfies, whether you're fueling your morning or refueling after a workout.

NUTRITION

471kcal
Protein
47.4g
Fat
17.4g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

3 egg whites

1 whole egg

1 scoop whey protein isolate

1/8 cup rolled oats (approx. 20g)

1/4 cup unsweetened almond milk

1/2 medium banana

1 tsp cocoa powder

1 tbsp hazelnut butter

PREPARATION

  • 1

    In a blender, combine the egg whites, whole egg, whey protein isolate, rolled oats, and almond milk until the batter is smooth. Let the batter rest for 5 minutes.

  • 2

    Heat a non-stick crepe pan or skillet over medium heat. Lightly coat with non-stick spray if needed.

  • 3

    Pour a thin layer of batter into the pan, swirling to evenly cover the surface. Cook until the edges lift and the bottom is lightly golden, then flip and cook the other side briefly. Repeat with the remaining batter, creating 2-3 crepes.

  • 4

    For the filling, in a small bowl, mash the half banana until smooth. Stir in the cocoa powder and hazelnut butter until well combined.

  • 5

    Spread or spoon the chocolate-hazelnut banana filling onto each crepe, then fold or roll them. Serve immediately while warm.