Protein-Rich Banana Crepes with Creamy Chocolate-Hazelnut Filling

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

Protein-Rich Banana Crepes with Creamy Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein-Rich Banana Crepes with Creamy Chocolate-Hazelnut Filling

Delight in these delicate crepes made from a blend of banana, eggs, and a hint of whey protein, filled with a luscious chocolate-hazelnut cream. The batter is light yet power-packed with protein, while the filling offers a balanced mix of tangy Greek yogurt, rich cocoa, and crunchy hazelnuts. Enjoy a versatile meal that can work as breakfast, lunch, or dinner, perfectly balancing savory and sweet.

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NUTRITION

528kcal
Protein
40.1g
Fat
15.8g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (118g)

1 large Whole Egg

2 Egg Whites

1 scoop Whey Protein Isolate (15g)

30g Whole Wheat Flour

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup Non-Fat Greek Yogurt (60g)

1 tsp Unsweetened Cocoa Powder (2.5g)

5 Raw Hazelnuts (15g)

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PREPARATION

  • 1

    In a small bowl, mash the banana until smooth.

  • 2

    Add the whole egg, egg whites, and whey protein isolate to the mashed banana. Whisk thoroughly until well combined.

  • 3

    Sift in the whole wheat flour to avoid lumps and stir in the unsweetened almond milk. Mix until you achieve a smooth, thin batter consistency suitable for crepes.

  • 4

    Heat a non-stick skillet over medium-low heat and lightly coat with a non-stick spray or a small dab of your preferred cooking oil.

  • 5

    Pour a thin layer of batter into the skillet, swirling to cover the bottom evenly. Cook until the edges begin to lift and the bottom is lightly golden, approximately 1-2 minutes. Flip and cook the other side for another minute. Repeat with the remaining batter.

  • 6

    For the filling, in a small bowl combine the non-fat Greek yogurt and unsweetened cocoa powder. Finely chop the hazelnuts and fold them into the mixture.

  • 7

    Lay a crepe flat and spread a thin layer of the chocolate-hazelnut filling over the surface. Roll or fold the crepe and repeat with the remaining crepes.

  • 8

    Serve warm and enjoy your protein-rich banana crepes as a versatile meal any time of day.

Protein-Rich Banana Crepes with Creamy Chocolate-Hazelnut Filling

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

Protein-Rich Banana Crepes with Creamy Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein-Rich Banana Crepes with Creamy Chocolate-Hazelnut Filling

Delight in these delicate crepes made from a blend of banana, eggs, and a hint of whey protein, filled with a luscious chocolate-hazelnut cream. The batter is light yet power-packed with protein, while the filling offers a balanced mix of tangy Greek yogurt, rich cocoa, and crunchy hazelnuts. Enjoy a versatile meal that can work as breakfast, lunch, or dinner, perfectly balancing savory and sweet.

NUTRITION

528kcal
Protein
40.1g
Fat
15.8g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (118g)

1 large Whole Egg

2 Egg Whites

1 scoop Whey Protein Isolate (15g)

30g Whole Wheat Flour

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup Non-Fat Greek Yogurt (60g)

1 tsp Unsweetened Cocoa Powder (2.5g)

5 Raw Hazelnuts (15g)

PREPARATION

  • 1

    In a small bowl, mash the banana until smooth.

  • 2

    Add the whole egg, egg whites, and whey protein isolate to the mashed banana. Whisk thoroughly until well combined.

  • 3

    Sift in the whole wheat flour to avoid lumps and stir in the unsweetened almond milk. Mix until you achieve a smooth, thin batter consistency suitable for crepes.

  • 4

    Heat a non-stick skillet over medium-low heat and lightly coat with a non-stick spray or a small dab of your preferred cooking oil.

  • 5

    Pour a thin layer of batter into the skillet, swirling to cover the bottom evenly. Cook until the edges begin to lift and the bottom is lightly golden, approximately 1-2 minutes. Flip and cook the other side for another minute. Repeat with the remaining batter.

  • 6

    For the filling, in a small bowl combine the non-fat Greek yogurt and unsweetened cocoa powder. Finely chop the hazelnuts and fold them into the mixture.

  • 7

    Lay a crepe flat and spread a thin layer of the chocolate-hazelnut filling over the surface. Roll or fold the crepe and repeat with the remaining crepes.

  • 8

    Serve warm and enjoy your protein-rich banana crepes as a versatile meal any time of day.