High-Protein Banana Crepes with Creamy Dark Chocolate Hazelnut Filling

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

High-Protein Banana Crepes with Creamy Dark Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

High-Protein Banana Crepes with Creamy Dark Chocolate Hazelnut Filling

Light and delicate banana crepes filled with a luscious dark chocolate hazelnut and Greek yogurt cream. This dish offers a playful twist on a classic breakfast favorite, delivering satisfying protein and a harmonious balance of rich, nutty, and slightly sweet flavors.

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NUTRITION

474kcal
Protein
31.4g
Fat
16.2g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (118g)

4 large Egg Whites (124g total)

20 grams Rolled Oats

1 tablespoon Hazelnut Butter (16g)

10 grams Dark Chocolate (70% cocoa)

100 grams Nonfat Greek Yogurt

1 teaspoon Vanilla Extract

1 pinch Salt

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PREPARATION

  • 1

    In a blender, combine the banana, egg whites, rolled oats, vanilla extract, and a pinch of salt. Blend until smooth to form the crepe batter.

  • 2

    Heat a non-stick skillet over medium-low heat. Lightly spray with cooking spray if desired.

  • 3

    Pour a small amount of the batter into the skillet and swirl to evenly coat the surface, forming a thin crepe. Cook until the edges begin to lift, about 1-2 minutes, then gently flip and cook for another 1 minute. Repeat with the remaining batter.

  • 4

    For the filling, in a small saucepan or microwave, slightly warm the hazelnut butter and dark chocolate together until they are soft and start to blend. Stir in the nonfat Greek yogurt until you achieve a creamy, smooth consistency.

  • 5

    Spread a generous layer of the dark chocolate hazelnut cream onto each crepe, then roll or fold them. Serve immediately and enjoy this protein-packed, decadent twist on classic crepes.

High-Protein Banana Crepes with Creamy Dark Chocolate Hazelnut Filling

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

High-Protein Banana Crepes with Creamy Dark Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

High-Protein Banana Crepes with Creamy Dark Chocolate Hazelnut Filling

Light and delicate banana crepes filled with a luscious dark chocolate hazelnut and Greek yogurt cream. This dish offers a playful twist on a classic breakfast favorite, delivering satisfying protein and a harmonious balance of rich, nutty, and slightly sweet flavors.

NUTRITION

474kcal
Protein
31.4g
Fat
16.2g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (118g)

4 large Egg Whites (124g total)

20 grams Rolled Oats

1 tablespoon Hazelnut Butter (16g)

10 grams Dark Chocolate (70% cocoa)

100 grams Nonfat Greek Yogurt

1 teaspoon Vanilla Extract

1 pinch Salt

PREPARATION

  • 1

    In a blender, combine the banana, egg whites, rolled oats, vanilla extract, and a pinch of salt. Blend until smooth to form the crepe batter.

  • 2

    Heat a non-stick skillet over medium-low heat. Lightly spray with cooking spray if desired.

  • 3

    Pour a small amount of the batter into the skillet and swirl to evenly coat the surface, forming a thin crepe. Cook until the edges begin to lift, about 1-2 minutes, then gently flip and cook for another 1 minute. Repeat with the remaining batter.

  • 4

    For the filling, in a small saucepan or microwave, slightly warm the hazelnut butter and dark chocolate together until they are soft and start to blend. Stir in the nonfat Greek yogurt until you achieve a creamy, smooth consistency.

  • 5

    Spread a generous layer of the dark chocolate hazelnut cream onto each crepe, then roll or fold them. Serve immediately and enjoy this protein-packed, decadent twist on classic crepes.