Creamy Banana and Chocolate-Hazelnut Stuffed Whole Grain Crepes

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

Creamy Banana and Chocolate-Hazelnut Stuffed Whole Grain Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Banana and Chocolate-Hazelnut Stuffed Whole Grain Crepes

Enjoy a light yet satisfying meal featuring tender whole grain crepes filled with a luscious blend of mashed banana and a velvety chocolate-hazelnut spread. This dish brings together the wholesome texture of whole grain flour with the richness of natural hazelnut butter and cocoa, elevated by a protein boost from a scoop of your favorite protein powder. It’s a delightful fusion of flavors perfect for any time of day.

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NUTRITION

465kcal
Protein
33.6g
Fat
16.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Whole Grain Flour (30g)

1 large Egg (50g)

1/3 cup Unsweetened Almond Milk (80g)

1 scoop Protein Powder (30g)

1/2 medium Banana (60g)

1 tbsp Hazelnut Butter (16g)

1 tsp Cocoa Powder (2.5g)

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PREPARATION

  • 1

    In a mixing bowl, combine the whole grain flour and protein powder.

  • 2

    Whisk in the egg and unsweetened almond milk until a smooth, lump-free batter forms. Let rest for about 5 minutes.

  • 3

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

  • 4

    Pour a thin layer of batter into the skillet, tilting it to evenly coat the surface. Cook until edges set and bubbles form, then flip and cook the other side for about 1 minute.

  • 5

    Repeat with the remaining batter to form several thin crepes.

  • 6

    In a separate bowl, mash the banana until smooth. Stir in hazelnut butter and cocoa powder until well combined, forming a creamy filling.

  • 7

    Spoon the banana-chocolate hazelnut mixture onto the center of each crepe and then gently fold or roll them up.

  • 8

    Serve warm and enjoy your protein-boosted, delectable stuffed crepes.

Creamy Banana and Chocolate-Hazelnut Stuffed Whole Grain Crepes

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

Creamy Banana and Chocolate-Hazelnut Stuffed Whole Grain Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Banana and Chocolate-Hazelnut Stuffed Whole Grain Crepes

Enjoy a light yet satisfying meal featuring tender whole grain crepes filled with a luscious blend of mashed banana and a velvety chocolate-hazelnut spread. This dish brings together the wholesome texture of whole grain flour with the richness of natural hazelnut butter and cocoa, elevated by a protein boost from a scoop of your favorite protein powder. It’s a delightful fusion of flavors perfect for any time of day.

NUTRITION

465kcal
Protein
33.6g
Fat
16.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Whole Grain Flour (30g)

1 large Egg (50g)

1/3 cup Unsweetened Almond Milk (80g)

1 scoop Protein Powder (30g)

1/2 medium Banana (60g)

1 tbsp Hazelnut Butter (16g)

1 tsp Cocoa Powder (2.5g)

PREPARATION

  • 1

    In a mixing bowl, combine the whole grain flour and protein powder.

  • 2

    Whisk in the egg and unsweetened almond milk until a smooth, lump-free batter forms. Let rest for about 5 minutes.

  • 3

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

  • 4

    Pour a thin layer of batter into the skillet, tilting it to evenly coat the surface. Cook until edges set and bubbles form, then flip and cook the other side for about 1 minute.

  • 5

    Repeat with the remaining batter to form several thin crepes.

  • 6

    In a separate bowl, mash the banana until smooth. Stir in hazelnut butter and cocoa powder until well combined, forming a creamy filling.

  • 7

    Spoon the banana-chocolate hazelnut mixture onto the center of each crepe and then gently fold or roll them up.

  • 8

    Serve warm and enjoy your protein-boosted, delectable stuffed crepes.