Protein-Packed Whole Wheat Crepes with Creamy Banana Chocolate-Hazelnut Filling

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

Protein-Packed Whole Wheat Crepes with Creamy Banana Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein-Packed Whole Wheat Crepes with Creamy Banana Chocolate-Hazelnut Filling

Enjoy these light yet satisfying whole wheat crepes filled with a luscious blend of banana, hazelnut butter, cocoa, and creamy Greek yogurt. Perfectly balanced for protein and flavor, this dish delivers a comforting twist on the classic crepe with a vibrant, nutrient-packed filling that will delight your taste buds and fuel your day.

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NUTRITION

491kcal
Protein
33.2g
Fat
12g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Whole Wheat Flour (~43g)

4 Egg Whites (~120g)

1/3 cup Low-Fat Milk (~80g)

1 Small Banana (~100g)

1 tbsp Hazelnut Butter (~16g)

1 tsp Unsweetened Cocoa Powder (~2.5g)

4 tbsp Nonfat Greek Yogurt (~60g)

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PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, egg whites, and low-fat milk until the batter is smooth and free of lumps.

  • 2

    Heat a non-stick skillet over medium heat. Lightly spray or brush with a small amount of oil.

  • 3

    Pour a small amount of batter into the skillet and swirl to evenly coat the surface, forming a thin crepe. Cook until the edges start to lift and the underside is lightly golden, then gently flip and cook the other side. Transfer the crepe to a plate and repeat with the remaining batter.

  • 4

    For the filling, in a separate bowl, mash the small banana until smooth. Stir in the hazelnut butter, unsweetened cocoa powder, and nonfat Greek yogurt until the mixture is creamy and well combined.

  • 5

    Spread or spoon the filling onto the warm crepes and fold or roll them up. Serve immediately, enjoying the warm crepes and luscious, protein-rich filling.

Protein-Packed Whole Wheat Crepes with Creamy Banana Chocolate-Hazelnut Filling

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

Protein-Packed Whole Wheat Crepes with Creamy Banana Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein-Packed Whole Wheat Crepes with Creamy Banana Chocolate-Hazelnut Filling

Enjoy these light yet satisfying whole wheat crepes filled with a luscious blend of banana, hazelnut butter, cocoa, and creamy Greek yogurt. Perfectly balanced for protein and flavor, this dish delivers a comforting twist on the classic crepe with a vibrant, nutrient-packed filling that will delight your taste buds and fuel your day.

NUTRITION

491kcal
Protein
33.2g
Fat
12g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Whole Wheat Flour (~43g)

4 Egg Whites (~120g)

1/3 cup Low-Fat Milk (~80g)

1 Small Banana (~100g)

1 tbsp Hazelnut Butter (~16g)

1 tsp Unsweetened Cocoa Powder (~2.5g)

4 tbsp Nonfat Greek Yogurt (~60g)

PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, egg whites, and low-fat milk until the batter is smooth and free of lumps.

  • 2

    Heat a non-stick skillet over medium heat. Lightly spray or brush with a small amount of oil.

  • 3

    Pour a small amount of batter into the skillet and swirl to evenly coat the surface, forming a thin crepe. Cook until the edges start to lift and the underside is lightly golden, then gently flip and cook the other side. Transfer the crepe to a plate and repeat with the remaining batter.

  • 4

    For the filling, in a separate bowl, mash the small banana until smooth. Stir in the hazelnut butter, unsweetened cocoa powder, and nonfat Greek yogurt until the mixture is creamy and well combined.

  • 5

    Spread or spoon the filling onto the warm crepes and fold or roll them up. Serve immediately, enjoying the warm crepes and luscious, protein-rich filling.