YOUR SOLIN GENERATED RECIPE
Protein-Packed Banana and Creamy Chocolate-Hazelnut Stuffed Crepes
Enjoy these delicate, protein-rich crepes filled with a luscious, creamy chocolate-hazelnut and banana filling. The light crepe batter, enriched with egg whites, whole egg, almond flour and unsweetened almond milk, creates a soft canvas for the indulgent yet balanced filling that combines a natural hazelnut butter-cocoa blend with Greek yogurt and whey protein. Perfect for an energizing meal any time of day.
INGREDIENTS
3 egg whites
1 whole egg
30 grams almond flour
120 ml unsweetened almond milk
1/2 medium banana
1 tbsp natural hazelnut butter
1 tsp cocoa powder
60 grams nonfat Greek yogurt
1/2 scoop whey protein powder
PREPARATION
In a bowl, whisk together the egg whites, whole egg, almond flour, and unsweetened almond milk until smooth to form a crepe batter. Allow it to sit for a few minutes.
Heat a non-stick skillet over medium-low heat. Lightly coat with a cooking spray or a tiny bit of oil.
Pour a thin layer of batter into the skillet, tilting to evenly cover the surface. Cook until the edges start to lift and the bottom is lightly set, about 1-2 minutes. Carefully flip and cook the other side for another minute. Transfer the crepe to a plate and repeat with remaining batter.
In a separate bowl, mash the banana until smooth. Stir in the natural hazelnut butter, cocoa powder, nonfat Greek yogurt, and whey protein powder until well combined. Adjust the mix to achieve a creamy consistency.
Spread a generous layer of the chocolate-hazelnut banana filling onto each crepe and roll them up.
Serve immediately while warm and enjoy this protein-packed, satisfying meal.