Creamy Banana Cacao-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 Cacao-Hazelnut Stuffed Whole Grain Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Banana Cacao-Hazelnut Stuffed Whole Grain Crepes

Enjoy these light and flavorful whole grain crepes filled with a decadent yet nutritious banana cacao-hazelnut cream. The crepes are made with whole grain flour, eggs, and almond milk for a delicate, pliable texture, then lavishly stuffed with a blend of ripe banana, cocoa, hazelnut spread, and nonfat Greek yogurt to deliver a perfect balance of sweet, nutty, and creamy elements. This dish is designed to delight your palate while fitting neatly within balanced macro targets.

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NUTRITION

521kcal
Protein
33.3g
Fat
15.9g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

40g Whole Grain Flour

1 whole egg

2 egg whites

120ml Unsweetened Almond Milk

1 medium Banana

1 tbsp Unsweetened Cocoa Powder

1 tbsp Hazelnut Spread

1/2 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    In a mixing bowl, whisk together the whole grain flour, whole egg, and egg whites. Gradually add the unsweetened almond milk while stirring to form a smooth, lump-free batter.

  • 2

    Let the batter rest for 5 minutes while you prepare the filling.

  • 3

    In a separate bowl, mash the banana until smooth. Stir in the unsweetened cocoa powder and hazelnut spread until well combined.

  • 4

    Fold in the nonfat Greek yogurt into the banana mixture to create a creamy, well-blended filling.

  • 5

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

  • 6

    Pour a small amount of batter into the pan, tilting to spread evenly, creating a thin layer.

  • 7

    Cook until the edges begin to lift and the bottom is lightly golden, about 1 to 2 minutes. Flip the crepe and cook for another minute. Repeat with the remaining batter to create 2 crepes.

  • 8

    Place a generous spoonful of the banana cacao-hazelnut filling on one crepe. Fold or roll the crepe to enclose the filling.

  • 9

    Serve immediately and enjoy your nutrient-packed, flavorful stuffed crepe.

Creamy Banana Cacao-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 Cacao-Hazelnut Stuffed Whole Grain Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Banana Cacao-Hazelnut Stuffed Whole Grain Crepes

Enjoy these light and flavorful whole grain crepes filled with a decadent yet nutritious banana cacao-hazelnut cream. The crepes are made with whole grain flour, eggs, and almond milk for a delicate, pliable texture, then lavishly stuffed with a blend of ripe banana, cocoa, hazelnut spread, and nonfat Greek yogurt to deliver a perfect balance of sweet, nutty, and creamy elements. This dish is designed to delight your palate while fitting neatly within balanced macro targets.

NUTRITION

521kcal
Protein
33.3g
Fat
15.9g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

40g Whole Grain Flour

1 whole egg

2 egg whites

120ml Unsweetened Almond Milk

1 medium Banana

1 tbsp Unsweetened Cocoa Powder

1 tbsp Hazelnut Spread

1/2 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    In a mixing bowl, whisk together the whole grain flour, whole egg, and egg whites. Gradually add the unsweetened almond milk while stirring to form a smooth, lump-free batter.

  • 2

    Let the batter rest for 5 minutes while you prepare the filling.

  • 3

    In a separate bowl, mash the banana until smooth. Stir in the unsweetened cocoa powder and hazelnut spread until well combined.

  • 4

    Fold in the nonfat Greek yogurt into the banana mixture to create a creamy, well-blended filling.

  • 5

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

  • 6

    Pour a small amount of batter into the pan, tilting to spread evenly, creating a thin layer.

  • 7

    Cook until the edges begin to lift and the bottom is lightly golden, about 1 to 2 minutes. Flip the crepe and cook for another minute. Repeat with the remaining batter to create 2 crepes.

  • 8

    Place a generous spoonful of the banana cacao-hazelnut filling on one crepe. Fold or roll the crepe to enclose the filling.

  • 9

    Serve immediately and enjoy your nutrient-packed, flavorful stuffed crepe.