YOUR SOLIN GENERATED RECIPE
Protein Crepes with Banana and Creamy Chocolate-Hazelnut Filling
Delight in these light and protein-packed crepes filled with sweet banana slices and a velvety chocolate-hazelnut spread. The crepe batter, enriched with egg, oats, and whey protein, creates a delicate texture that perfectly complements the rich and creamy filling, making it a satisfying meal choice for any time of the day.
INGREDIENTS
3 large egg whites (approx 100g)
1 whole egg (50g)
1/4 cup ground rolled oats (20g)
1 scoop vanilla whey protein isolate (30g)
1/4 cup unsweetened almond milk (60g)
1/2 medium banana (60g)
1 tbsp hazelnut butter (15g)
1 tsp unsweetened cocoa powder (2.5g)
PREPARATION
In a blender, combine the egg whites, whole egg, ground oats, whey protein, and almond milk. Blend until smooth to create a thin crepe batter.
Let the batter rest for 5 minutes while you prepare the filling. This helps the oats to absorb the liquid and results in a smoother crepe.
Heat a non-stick skillet over medium heat. Lightly spray with cooking oil if necessary.
Pour a small amount of the batter into the skillet, swirling to create a thin, even layer. Cook for about 1-2 minutes until the edges begin to lift, then gently flip and cook for an additional 30-60 seconds. Transfer the crepe to a plate and repeat with the remaining batter.
For the filling, in a small bowl, mix the hazelnut butter with the cocoa powder until well combined. Thin out the mixture with a few drops of water if needed to achieve a spreadable consistency.
Spread the chocolate-hazelnut mixture over the crepes, and layer with banana slices.
Fold or roll the crepes and serve immediately, enjoying a balanced meal that offers a delightful mix of flavors and textures.