Creamy Cacao-Hazelnut Banana Stuffed Whole Wheat Crepes

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

Creamy Cacao-Hazelnut Banana Stuffed Whole Wheat Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Cacao-Hazelnut Banana Stuffed Whole Wheat Crepes

Indulge in these delicate whole wheat crepes filled with a luscious cacao-hazelnut banana mixture, topped with a dollop of nonfat Greek yogurt. This lightly sweetened dish balances the rich, nutty flavor with the smooth texture of the crepe, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

542kcal
Protein
32.6g
Fat
13.4g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

1 cup Low-Fat Milk (240ml)

1 large Egg

1 Tbsp Unsweetened Cacao Powder (7.5g)

1/2 Tbsp Hazelnut Butter (7.5g)

1/2 medium Banana (60g)

1/3 cup Nonfat Greek Yogurt (80g)

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PREPARATION

  • 1

    In a bowl, whisk together the whole wheat flour, low-fat milk, and egg until a smooth, thin batter forms. Let it rest for about 10 minutes.

  • 2

    Heat a non-stick crepe pan or skillet over medium heat and lightly coat with a small amount of cooking spray or a tiny dab of oil.

  • 3

    Pour about 1/4 cup of batter into the pan and swirl it around to create a thin, even layer. Cook until the edges begin to lift and the underside is lightly browned, about 1-2 minutes, then carefully flip and cook for another minute.

  • 4

    Repeat with the remaining batter, stacking the crepes on a plate.

  • 5

    For the filling, in a small bowl, mix together unsweetened cacao powder and hazelnut butter until well combined.

  • 6

    Slice the banana into thin rounds. Spread a thin layer of the cacao-hazelnut mixture on each crepe and add banana slices.

  • 7

    Roll or fold the crepes and top each with a dollop of nonfat Greek yogurt.

  • 8

    Serve warm and enjoy the creamy, decadent flavors with a healthier twist.

Creamy Cacao-Hazelnut Banana Stuffed Whole Wheat Crepes

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

Creamy Cacao-Hazelnut Banana Stuffed Whole Wheat Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Cacao-Hazelnut Banana Stuffed Whole Wheat Crepes

Indulge in these delicate whole wheat crepes filled with a luscious cacao-hazelnut banana mixture, topped with a dollop of nonfat Greek yogurt. This lightly sweetened dish balances the rich, nutty flavor with the smooth texture of the crepe, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

542kcal
Protein
32.6g
Fat
13.4g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

1 cup Low-Fat Milk (240ml)

1 large Egg

1 Tbsp Unsweetened Cacao Powder (7.5g)

1/2 Tbsp Hazelnut Butter (7.5g)

1/2 medium Banana (60g)

1/3 cup Nonfat Greek Yogurt (80g)

PREPARATION

  • 1

    In a bowl, whisk together the whole wheat flour, low-fat milk, and egg until a smooth, thin batter forms. Let it rest for about 10 minutes.

  • 2

    Heat a non-stick crepe pan or skillet over medium heat and lightly coat with a small amount of cooking spray or a tiny dab of oil.

  • 3

    Pour about 1/4 cup of batter into the pan and swirl it around to create a thin, even layer. Cook until the edges begin to lift and the underside is lightly browned, about 1-2 minutes, then carefully flip and cook for another minute.

  • 4

    Repeat with the remaining batter, stacking the crepes on a plate.

  • 5

    For the filling, in a small bowl, mix together unsweetened cacao powder and hazelnut butter until well combined.

  • 6

    Slice the banana into thin rounds. Spread a thin layer of the cacao-hazelnut mixture on each crepe and add banana slices.

  • 7

    Roll or fold the crepes and top each with a dollop of nonfat Greek yogurt.

  • 8

    Serve warm and enjoy the creamy, decadent flavors with a healthier twist.