Creamy Banana and Cocoa Hazelnut Stuffed Crepes

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

Creamy Banana and Cocoa Hazelnut Stuffed Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Banana and Cocoa Hazelnut Stuffed Crepes

Delicate whole wheat crepes filled with a luscious blend of banana, nonfat Greek yogurt, a hint of cocoa, and a sprinkle of crunchy hazelnuts, enriched with a boost of vanilla whey protein for added creaminess and nourishment. This meal balances indulgence with nutrition for a satisfying start to your day.

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NUTRITION

543kcal
Protein
46.1g
Fat
18.2g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Whole Wheat Flour (~44g)

1 large Egg (~50g)

1/3 cup Unsweetened Almond Milk (~80g)

1 scoop Vanilla Whey Protein Isolate (~30g)

1/2 medium Banana (~58g, sliced)

1/4 cup Nonfat Greek Yogurt (~60g)

1 teaspoon Unsweetened Cocoa Powder (~2.5g)

8 chopped Hazelnuts (~15g)

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PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, egg, almond milk, and vanilla whey protein isolate until a smooth, lump-free batter forms. Let the batter rest for 5 minutes.

  • 2

    Preheat a non-stick skillet over medium heat and lightly spray with cooking spray or a few drops of oil.

  • 3

    Pour a small portion of the batter into the skillet and tilt the pan to spread it evenly into a thin crepe. Cook until the edges begin to lift and the bottom is lightly golden, then flip and cook the other side for about 30 seconds. Repeat with the remaining batter to form 2 crepes.

  • 4

    In a small bowl, mix together the sliced banana, nonfat Greek yogurt, and unsweetened cocoa powder until well combined.

  • 5

    Place the filling evenly onto each crepe, then roll or fold them. Sprinkle chopped hazelnuts over the top for added crunch.

  • 6

    Serve immediately while warm and enjoy this balanced blend of creamy, chocolatey, and nutty flavors.

Creamy Banana and Cocoa Hazelnut Stuffed Crepes

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

Creamy Banana and Cocoa Hazelnut Stuffed Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Banana and Cocoa Hazelnut Stuffed Crepes

Delicate whole wheat crepes filled with a luscious blend of banana, nonfat Greek yogurt, a hint of cocoa, and a sprinkle of crunchy hazelnuts, enriched with a boost of vanilla whey protein for added creaminess and nourishment. This meal balances indulgence with nutrition for a satisfying start to your day.

NUTRITION

543kcal
Protein
46.1g
Fat
18.2g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Whole Wheat Flour (~44g)

1 large Egg (~50g)

1/3 cup Unsweetened Almond Milk (~80g)

1 scoop Vanilla Whey Protein Isolate (~30g)

1/2 medium Banana (~58g, sliced)

1/4 cup Nonfat Greek Yogurt (~60g)

1 teaspoon Unsweetened Cocoa Powder (~2.5g)

8 chopped Hazelnuts (~15g)

PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, egg, almond milk, and vanilla whey protein isolate until a smooth, lump-free batter forms. Let the batter rest for 5 minutes.

  • 2

    Preheat a non-stick skillet over medium heat and lightly spray with cooking spray or a few drops of oil.

  • 3

    Pour a small portion of the batter into the skillet and tilt the pan to spread it evenly into a thin crepe. Cook until the edges begin to lift and the bottom is lightly golden, then flip and cook the other side for about 30 seconds. Repeat with the remaining batter to form 2 crepes.

  • 4

    In a small bowl, mix together the sliced banana, nonfat Greek yogurt, and unsweetened cocoa powder until well combined.

  • 5

    Place the filling evenly onto each crepe, then roll or fold them. Sprinkle chopped hazelnuts over the top for added crunch.

  • 6

    Serve immediately while warm and enjoy this balanced blend of creamy, chocolatey, and nutty flavors.