Whole Wheat Protein Crepes with Creamy Banana Cacao-Hazelnut Filling

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

Whole Wheat Protein Crepes with Creamy Banana Cacao-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Whole Wheat Protein Crepes with Creamy Banana Cacao-Hazelnut Filling

Delight in these light yet power-packed crepes crafted with whole wheat flour and a protein boost. They're filled with a silky banana cacao-hazelnut mixture that offers a rich, nutty flavor balanced by a hint of cocoa, making it a versatile meal perfect for breakfast, lunch, or dinner.

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NUTRITION

483kcal
Protein
39.8g
Fat
13.5g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Whole Wheat Flour (40g)

3 large Egg Whites (100g)

1 scoop Whey Protein Powder (30g)

1/2 medium Banana, sliced (50g)

1 tsp Cacao Powder (2g)

1 tbsp Hazelnut Butter (16g)

1/2 cup Unsweetened Almond Milk (120g)

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PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, egg whites, whey protein powder, and unsweetened almond milk until a smooth batter forms.

  • 2

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

  • 3

    For the filling, mash the sliced banana in a separate bowl. Stir in the cacao powder and hazelnut butter until a smooth, creamy mixture is achieved.

  • 4

    Heat a non-stick skillet over medium-low heat. Lightly spray with cooking spray or use a few drops of oil and spread evenly.

  • 5

    Pour a small amount of batter into the skillet and swirl to create a thin crepe. Cook until small bubbles form around the edges and the bottom is set, then flip and cook for another 1-2 minutes.

  • 6

    Repeat with the remaining batter to make additional crepes.

  • 7

    To serve, spread a generous layer of the banana cacao-hazelnut filling onto one crepe, roll or fold, and enjoy immediately.

Whole Wheat Protein Crepes with Creamy Banana Cacao-Hazelnut Filling

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

Whole Wheat Protein Crepes with Creamy Banana Cacao-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Whole Wheat Protein Crepes with Creamy Banana Cacao-Hazelnut Filling

Delight in these light yet power-packed crepes crafted with whole wheat flour and a protein boost. They're filled with a silky banana cacao-hazelnut mixture that offers a rich, nutty flavor balanced by a hint of cocoa, making it a versatile meal perfect for breakfast, lunch, or dinner.

NUTRITION

483kcal
Protein
39.8g
Fat
13.5g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Whole Wheat Flour (40g)

3 large Egg Whites (100g)

1 scoop Whey Protein Powder (30g)

1/2 medium Banana, sliced (50g)

1 tsp Cacao Powder (2g)

1 tbsp Hazelnut Butter (16g)

1/2 cup Unsweetened Almond Milk (120g)

PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, egg whites, whey protein powder, and unsweetened almond milk until a smooth batter forms.

  • 2

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

  • 3

    For the filling, mash the sliced banana in a separate bowl. Stir in the cacao powder and hazelnut butter until a smooth, creamy mixture is achieved.

  • 4

    Heat a non-stick skillet over medium-low heat. Lightly spray with cooking spray or use a few drops of oil and spread evenly.

  • 5

    Pour a small amount of batter into the skillet and swirl to create a thin crepe. Cook until small bubbles form around the edges and the bottom is set, then flip and cook for another 1-2 minutes.

  • 6

    Repeat with the remaining batter to make additional crepes.

  • 7

    To serve, spread a generous layer of the banana cacao-hazelnut filling onto one crepe, roll or fold, and enjoy immediately.