Whole Wheat Banana Crepes with Creamy Chocolate Hazelnut Filling

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

Whole Wheat Banana Crepes with Creamy Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Whole Wheat Banana Crepes with Creamy Chocolate Hazelnut Filling

Enjoy a delightful twist on classic crepes with a wholesome whole wheat batter infused with mashed banana, perfectly paired with a luscious, creamy chocolate hazelnut filling. This dish balances soft, tender crepes with the rich, velvety filling, making it an ideal choice for any time of day.

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NUTRITION

455kcal
Protein
32.1g
Fat
16.2g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Whole Wheat Flour (30g)

1 large Egg (50g)

1/3 cup Low-Fat Milk (80g)

1/2 medium Banana (60g)

1 tbsp Hazelnut Butter (16g)

1 tsp Unsweetened Cocoa Powder (2.5g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 large Egg White (33g)

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PREPARATION

  • 1

    In a bowl, mash the banana until smooth.

  • 2

    Whisk together the whole wheat flour, egg, low-fat milk, mashed banana, and a pinch of salt if desired, until a smooth batter forms.

  • 3

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

  • 4

    Pour a small ladle of batter into the skillet and swirl gently to form a thin crepe; cook for 1-2 minutes until edges lift, then flip and cook for another minute. Repeat with remaining batter.

  • 5

    For the filling, in a separate bowl combine hazelnut butter, unsweetened cocoa powder, and both portions of Greek yogurt. Mix until thoroughly blended.

  • 6

    Incorporate the egg white into the filling mixture and whisk until smooth for an extra boost of protein.

  • 7

    Spread a generous spoonful of the creamy chocolate hazelnut filling onto each crepe and roll or fold them.

  • 8

    Serve immediately, enjoying the delicate balance of hearty crepes with the rich, chocolatey filling.

Whole Wheat Banana Crepes with Creamy Chocolate Hazelnut Filling

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

Whole Wheat Banana Crepes with Creamy Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Whole Wheat Banana Crepes with Creamy Chocolate Hazelnut Filling

Enjoy a delightful twist on classic crepes with a wholesome whole wheat batter infused with mashed banana, perfectly paired with a luscious, creamy chocolate hazelnut filling. This dish balances soft, tender crepes with the rich, velvety filling, making it an ideal choice for any time of day.

NUTRITION

455kcal
Protein
32.1g
Fat
16.2g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Whole Wheat Flour (30g)

1 large Egg (50g)

1/3 cup Low-Fat Milk (80g)

1/2 medium Banana (60g)

1 tbsp Hazelnut Butter (16g)

1 tsp Unsweetened Cocoa Powder (2.5g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 large Egg White (33g)

PREPARATION

  • 1

    In a bowl, mash the banana until smooth.

  • 2

    Whisk together the whole wheat flour, egg, low-fat milk, mashed banana, and a pinch of salt if desired, until a smooth batter forms.

  • 3

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

  • 4

    Pour a small ladle of batter into the skillet and swirl gently to form a thin crepe; cook for 1-2 minutes until edges lift, then flip and cook for another minute. Repeat with remaining batter.

  • 5

    For the filling, in a separate bowl combine hazelnut butter, unsweetened cocoa powder, and both portions of Greek yogurt. Mix until thoroughly blended.

  • 6

    Incorporate the egg white into the filling mixture and whisk until smooth for an extra boost of protein.

  • 7

    Spread a generous spoonful of the creamy chocolate hazelnut filling onto each crepe and roll or fold them.

  • 8

    Serve immediately, enjoying the delicate balance of hearty crepes with the rich, chocolatey filling.