YOUR SOLIN GENERATED RECIPE
Fluffy Protein Crepes with Creamy Banana Chocolate Hazelnut Filling
Enjoy these light and airy protein crepes filled with a luscious banana, chocolate, and hazelnut cream. The crepes are made with egg whites, oat flour, and vanilla protein powder, delivering a powerful protein punch while maintaining a delicate texture. The filling combines fresh banana, a hint of cocoa, and smooth hazelnut butter for a delightful twist. A perfect balanced meal to fuel your day!
INGREDIENTS
4 egg whites (124g)
1/4 cup oat flour (28g)
1 scoop vanilla protein powder (30g)
1/4 cup unsweetened almond milk (60g) for crepe batter
1/2 medium banana (60g)
1 tsp cocoa powder (2.5g)
1 tbsp hazelnut butter (16g)
1/4 cup unsweetened almond milk (60g) for filling
PREPARATION
In a mixing bowl, whisk together 4 egg whites, 1/4 cup oat flour, 1 scoop vanilla protein powder, and 1/4 cup unsweetened almond milk until the batter is smooth and well-combined.
Heat a non-stick skillet over medium heat and lightly spray with cooking oil. Pour a small amount of the batter into the skillet, swirling to form a thin, crepe-like layer. Cook until the edges begin to lift and the bottom is set, then flip and cook the other side for about 30 seconds. Remove and keep warm.
For the filling, blend together 1/2 of a medium banana, 1 tsp cocoa powder, 1 tbsp hazelnut butter, and 1/4 cup unsweetened almond milk until smooth and creamy.
Spread a generous layer of the banana chocolate hazelnut filling over each crepe and either roll them up or fold them in half.
Serve immediately and enjoy your protein-packed, deliciously indulgent crepes.