Banana Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

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

Banana Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

YOUR SOLIN GENERATED RECIPE

Banana Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

Delight in tender and light whole wheat crepes, delicately filled with fresh banana slices and crowned with a smooth, creamy chocolate-hazelnut drizzle. This versatile dish offers a perfect balance of wholesome grains, natural sweetness, and a rich yet refreshing finish, making it a satisfying meal any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

535kcal
Protein
31.8g
Fat
10.3g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

1 large Egg (50g)

1/2 cup Skim Milk (122g)

1 small Ripe Banana (100g)

1 teaspoon Hazelnut Butter (5g)

1 tablespoon Unsweetened Cocoa Powder (5g)

1/2 cup Nonfat Greek Yogurt (125g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, whisk together the whole wheat flour, egg, and skim milk until a smooth crepe batter forms. Let the batter rest for 10 minutes.

  • 2

    Preheat a nonstick crepe pan or skillet over medium-low heat. Lightly grease if necessary.

  • 3

    Pour a small ladle of batter into the pan, swirling the pan to coat the surface evenly. Cook until the edges begin to lift and the bottom is lightly golden, then flip and cook the other side for about 30 seconds. Repeat with remaining batter.

  • 4

    Peel and slice the banana into thin rounds.

  • 5

    For the creamy drizzle, mix the nonfat Greek yogurt, hazelnut butter, and unsweetened cocoa powder in a small bowl until well combined and smooth.

  • 6

    Place a few banana slices along the center of each crepe, then fold or roll the crepe over the filling.

  • 7

    Drizzle the chocolate-hazelnut mixture generously over the filled crepes and serve warm.

Banana Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

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

Banana Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

YOUR SOLIN GENERATED RECIPE

Banana Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

Delight in tender and light whole wheat crepes, delicately filled with fresh banana slices and crowned with a smooth, creamy chocolate-hazelnut drizzle. This versatile dish offers a perfect balance of wholesome grains, natural sweetness, and a rich yet refreshing finish, making it a satisfying meal any time of the day.

NUTRITION

535kcal
Protein
31.8g
Fat
10.3g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

1 large Egg (50g)

1/2 cup Skim Milk (122g)

1 small Ripe Banana (100g)

1 teaspoon Hazelnut Butter (5g)

1 tablespoon Unsweetened Cocoa Powder (5g)

1/2 cup Nonfat Greek Yogurt (125g)

PREPARATION

  • 1

    In a bowl, whisk together the whole wheat flour, egg, and skim milk until a smooth crepe batter forms. Let the batter rest for 10 minutes.

  • 2

    Preheat a nonstick crepe pan or skillet over medium-low heat. Lightly grease if necessary.

  • 3

    Pour a small ladle of batter into the pan, swirling the pan to coat the surface evenly. Cook until the edges begin to lift and the bottom is lightly golden, then flip and cook the other side for about 30 seconds. Repeat with remaining batter.

  • 4

    Peel and slice the banana into thin rounds.

  • 5

    For the creamy drizzle, mix the nonfat Greek yogurt, hazelnut butter, and unsweetened cocoa powder in a small bowl until well combined and smooth.

  • 6

    Place a few banana slices along the center of each crepe, then fold or roll the crepe over the filling.

  • 7

    Drizzle the chocolate-hazelnut mixture generously over the filled crepes and serve warm.