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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a versatile, protein-packed crepe dish that effortlessly bridges breakfast, lunch, or dinner. These whole wheat crepes are delicate yet hearty, filled with a smooth, creamy blend of banana, hazelnut butter, cocoa, and a touch of Greek yogurt to lift the flavor profile. The balance of nutty whole wheat, whipped egg whites, and rich filling makes for a delicious meal that delights the senses while supporting your nutritional goals.

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NUTRITION

523kcal
Protein
34.3g
Fat
11.7g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

5 Egg Whites (~150g)

1/2 cup Unsweetened Almond Milk (120ml)

1 medium Banana (118g)

1 tbsp Hazelnut Butter (16g)

1 tsp Cocoa Powder (2.5g)

2 tbsp Nonfat Greek Yogurt (30g)

Pinch of Salt

Dash of Stevia

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PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, egg whites, unsweetened almond milk, a pinch of salt, and a dash of stevia until you obtain a smooth, lump-free batter. Let it rest for 5 minutes.

  • 2

    Heat a non-stick crepe pan or skillet over medium-low heat. Lightly grease if needed.

  • 3

    Pour a small portion of batter into the pan, swirling it to create a thin, even layer. Cook until the edges start to lift and the bottom is set, then gently flip to cook the other side for about 30 seconds.

  • 4

    For the filling, mash the banana in a bowl and mix in the hazelnut butter, cocoa powder, and nonfat Greek yogurt until smooth and creamy.

  • 5

    Fold or roll the warm crepe and generously spread the banana hazelnut chocolate filling inside. Serve immediately and enjoy while warm.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a versatile, protein-packed crepe dish that effortlessly bridges breakfast, lunch, or dinner. These whole wheat crepes are delicate yet hearty, filled with a smooth, creamy blend of banana, hazelnut butter, cocoa, and a touch of Greek yogurt to lift the flavor profile. The balance of nutty whole wheat, whipped egg whites, and rich filling makes for a delicious meal that delights the senses while supporting your nutritional goals.

NUTRITION

523kcal
Protein
34.3g
Fat
11.7g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

5 Egg Whites (~150g)

1/2 cup Unsweetened Almond Milk (120ml)

1 medium Banana (118g)

1 tbsp Hazelnut Butter (16g)

1 tsp Cocoa Powder (2.5g)

2 tbsp Nonfat Greek Yogurt (30g)

Pinch of Salt

Dash of Stevia

PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, egg whites, unsweetened almond milk, a pinch of salt, and a dash of stevia until you obtain a smooth, lump-free batter. Let it rest for 5 minutes.

  • 2

    Heat a non-stick crepe pan or skillet over medium-low heat. Lightly grease if needed.

  • 3

    Pour a small portion of batter into the pan, swirling it to create a thin, even layer. Cook until the edges start to lift and the bottom is set, then gently flip to cook the other side for about 30 seconds.

  • 4

    For the filling, mash the banana in a bowl and mix in the hazelnut butter, cocoa powder, and nonfat Greek yogurt until smooth and creamy.

  • 5

    Fold or roll the warm crepe and generously spread the banana hazelnut chocolate filling inside. Serve immediately and enjoy while warm.