Oat Crepes with Sliced Banana and Creamy Chocolate-Hazelnut Spread

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

Oat Crepes with Sliced Banana and Creamy Chocolate-Hazelnut Spread

YOUR SOLIN GENERATED RECIPE

Oat Crepes with Sliced Banana and Creamy Chocolate-Hazelnut Spread

Enjoy a light yet satisfying meal featuring delicate oat crepes filled with a touch of creamy nonfat Greek yogurt. Topped with fresh banana slices and a drizzle of a lighter chocolate-hazelnut spread, this dish offers a delightful balance of textures—soft crepes, smooth yogurt, and fruity freshness—perfect for a clean, energizing start to your day or a balanced meal any time.

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NUTRITION

517kcal
Protein
35.3g
Fat
13.9g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 Whole Egg (50g)

Egg Whites from 3 eggs (100g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

1 small Banana (100g)

1 tbsp Light Chocolate-Hazelnut Spread (15g)

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PREPARATION

  • 1

    Place the rolled oats in a blender and blend until they form a fine oat flour.

  • 2

    In a mixing bowl, combine the freshly made oat flour, whole egg, egg whites, and unsweetened almond milk. Whisk until the batter is smooth and lump-free.

  • 3

    Heat a non-stick skillet over medium heat. Lightly coat with a minimal amount of cooking spray or a dab of oil if desired.

  • 4

    Pour a thin layer of the batter into the skillet, swirling to evenly cover the surface, and cook until the edges set and the bottom is lightly golden, about 2 minutes. Flip carefully and cook for another 1-2 minutes until fully set. Repeat with the remaining batter.

  • 5

    Spread a thin layer of nonfat Greek yogurt over the warm crepes.

  • 6

    Top with evenly arranged slices of banana.

  • 7

    Drizzle the light chocolate-hazelnut spread over the banana slices.

  • 8

    Fold or roll up the crepes and serve immediately.

Oat Crepes with Sliced Banana and Creamy Chocolate-Hazelnut Spread

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

Oat Crepes with Sliced Banana and Creamy Chocolate-Hazelnut Spread

YOUR SOLIN GENERATED RECIPE

Oat Crepes with Sliced Banana and Creamy Chocolate-Hazelnut Spread

Enjoy a light yet satisfying meal featuring delicate oat crepes filled with a touch of creamy nonfat Greek yogurt. Topped with fresh banana slices and a drizzle of a lighter chocolate-hazelnut spread, this dish offers a delightful balance of textures—soft crepes, smooth yogurt, and fruity freshness—perfect for a clean, energizing start to your day or a balanced meal any time.

NUTRITION

517kcal
Protein
35.3g
Fat
13.9g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 Whole Egg (50g)

Egg Whites from 3 eggs (100g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

1 small Banana (100g)

1 tbsp Light Chocolate-Hazelnut Spread (15g)

PREPARATION

  • 1

    Place the rolled oats in a blender and blend until they form a fine oat flour.

  • 2

    In a mixing bowl, combine the freshly made oat flour, whole egg, egg whites, and unsweetened almond milk. Whisk until the batter is smooth and lump-free.

  • 3

    Heat a non-stick skillet over medium heat. Lightly coat with a minimal amount of cooking spray or a dab of oil if desired.

  • 4

    Pour a thin layer of the batter into the skillet, swirling to evenly cover the surface, and cook until the edges set and the bottom is lightly golden, about 2 minutes. Flip carefully and cook for another 1-2 minutes until fully set. Repeat with the remaining batter.

  • 5

    Spread a thin layer of nonfat Greek yogurt over the warm crepes.

  • 6

    Top with evenly arranged slices of banana.

  • 7

    Drizzle the light chocolate-hazelnut spread over the banana slices.

  • 8

    Fold or roll up the crepes and serve immediately.