YOUR SOLIN GENERATED RECIPE
Protein Crepes with Creamy Chocolate Almond Butter and Fresh Banana
Enjoy these light yet protein-packed crepes that are perfect any time of the day. The delicate crepe batter made from egg whites, a whole egg, and vanilla protein powder forms a tender base, which is then topped with a luscious swirl of creamy chocolate almond butter and fresh banana slices. This recipe balances flavors and textures beautifully – a satisfying mix of smooth, nutty, and fruity notes that invigorate your palate.
INGREDIENTS
3 egg whites (approx. 100g)
1 large whole egg (50g)
1 scoop vanilla protein powder (30g)
1 tbsp creamy chocolate almond butter (16g)
1/2 medium fresh banana (60g)
PREPARATION
In a bowl, whisk together the 3 egg whites, 1 whole egg, and 1 scoop of vanilla protein powder until the mixture is smooth and well combined. If the batter seems too thick, add a splash of water or unsweetened almond milk to reach a thin, crepe-like consistency.
Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or a small amount of oil.
Pour a small amount of the crepe batter into the skillet, swirling to evenly coat the bottom. Cook until the edges begin to lift and the underside is set, about 1-2 minutes.
Carefully flip the crepe and cook for an additional minute on the other side until just cooked through. Transfer the crepe to a serving plate.
Spread 1 tablespoon of creamy chocolate almond butter evenly over the warm crepe.
Top with thin slices of 1/2 a fresh banana. Fold or roll up the crepe and serve immediately.