Banana and Creamy Chocolate-Hazelnut Stuffed Protein Crepes

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

Banana and Creamy Chocolate-Hazelnut Stuffed Protein Crepes

YOUR SOLIN GENERATED RECIPE

Banana and Creamy Chocolate-Hazelnut Stuffed Protein Crepes

Enjoy a delicious fusion of thin, protein-packed crepes filled with sweet banana slices and a luscious, warm chocolate-hazelnut drizzle. This versatile meal works perfectly for breakfast, lunch, or dinner by providing a balance of indulgent flavors and nourishing macros.

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NUTRITION

524kcal
Protein
39.4g
Fat
22.4g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g)

1 scoop Vanilla Whey Protein Powder (30g)

0.5 cup Unsweetened Almond Milk (120g)

0.125 cup Oat Flour (20g)

1 medium Ripe Banana (118g)

1 tablespoon Hazelnut Butter (16g)

1 tablespoon Unsweetened Cocoa Powder (5g)

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PREPARATION

  • 1

    In a blender, combine the eggs, vanilla whey protein powder, almond milk, and oat flour. Blend until smooth to form a crepe batter.

  • 2

    Let the batter rest for 5 minutes while you prepare the filling.

  • 3

    Slice the banana into thin rounds and set aside.

  • 4

    In a small saucepan over low heat, gently warm the hazelnut butter and unsweetened cocoa powder together, stirring until they blend into a smooth, creamy drizzle. Remove from heat once well combined.

  • 5

    Heat a non-stick skillet over medium-low heat and lightly coat with a cooking spray or a tiny bit of oil.

  • 6

    Pour about 1/4 of the batter into the skillet, tilting the pan to evenly spread the batter into a thin circle. Cook until the edges begin to lift, about 1-2 minutes per side, then flip and cook the other side for another 1 minute. Repeat with remaining batter to make additional crepes.

  • 7

    Assemble the crepes by layering banana slices along the center of each crepe, then drizzle a modest amount of the warm chocolate-hazelnut mixture on top.

  • 8

    Fold or roll the crepes and serve immediately while warm.

Banana and Creamy Chocolate-Hazelnut Stuffed Protein Crepes

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

Banana and Creamy Chocolate-Hazelnut Stuffed Protein Crepes

YOUR SOLIN GENERATED RECIPE

Banana and Creamy Chocolate-Hazelnut Stuffed Protein Crepes

Enjoy a delicious fusion of thin, protein-packed crepes filled with sweet banana slices and a luscious, warm chocolate-hazelnut drizzle. This versatile meal works perfectly for breakfast, lunch, or dinner by providing a balance of indulgent flavors and nourishing macros.

NUTRITION

524kcal
Protein
39.4g
Fat
22.4g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g)

1 scoop Vanilla Whey Protein Powder (30g)

0.5 cup Unsweetened Almond Milk (120g)

0.125 cup Oat Flour (20g)

1 medium Ripe Banana (118g)

1 tablespoon Hazelnut Butter (16g)

1 tablespoon Unsweetened Cocoa Powder (5g)

PREPARATION

  • 1

    In a blender, combine the eggs, vanilla whey protein powder, almond milk, and oat flour. Blend until smooth to form a crepe batter.

  • 2

    Let the batter rest for 5 minutes while you prepare the filling.

  • 3

    Slice the banana into thin rounds and set aside.

  • 4

    In a small saucepan over low heat, gently warm the hazelnut butter and unsweetened cocoa powder together, stirring until they blend into a smooth, creamy drizzle. Remove from heat once well combined.

  • 5

    Heat a non-stick skillet over medium-low heat and lightly coat with a cooking spray or a tiny bit of oil.

  • 6

    Pour about 1/4 of the batter into the skillet, tilting the pan to evenly spread the batter into a thin circle. Cook until the edges begin to lift, about 1-2 minutes per side, then flip and cook the other side for another 1 minute. Repeat with remaining batter to make additional crepes.

  • 7

    Assemble the crepes by layering banana slices along the center of each crepe, then drizzle a modest amount of the warm chocolate-hazelnut mixture on top.

  • 8

    Fold or roll the crepes and serve immediately while warm.