YOUR SOLIN GENERATED RECIPE
Fresh Banana and Rich Chocolate Stuffed Whole Wheat Crepes
Delight in these tender whole wheat crepes filled with a luscious, chocolate-infused Greek yogurt and fresh banana mixture. The crepes offer a lightly crisp exterior with a soft center, while the filling brings a rich, velvety texture and bursts of natural sweetness. Enhanced with a scoop of vanilla whey protein, this dish is designed to satisfy your hunger while keeping you on track with your protein and calorie goals.
INGREDIENTS
1/3 cup Whole Wheat Flour (43g)
1 large Egg (50g)
1/2 cup Unsweetened Almond Milk (120g)
1 medium Fresh Banana (118g)
1/2 cup Nonfat Greek Yogurt (120g)
1 tbsp Unsweetened Cocoa Powder (5g)
1 tsp Maple Syrup (7g)
1 scoop Vanilla Whey Protein Powder (30g)
PREPARATION
In a medium bowl, whisk together the whole wheat flour and egg. Gradually whisk in the unsweetened almond milk until you achieve a smooth, thin batter consistency.
Let the batter rest for 5 minutes while you prepare the filling.
In another bowl, mash the fresh banana until smooth. Stir in the nonfat Greek yogurt, unsweetened cocoa powder, maple syrup, and vanilla whey protein powder until well combined and creamy.
Heat a small non-stick skillet over medium heat. Lightly grease with a minimal amount of oil or non-stick spray.
Pour about 1/4 cup of batter into the skillet, swirling the pan to create a thin, even layer. Cook until the edges begin to lift and the underside is lightly golden, about 1-2 minutes.
Carefully flip the crepe and cook the other side for another minute. Transfer the crepe to a plate and repeat with the remaining batter.
Spoon a generous portion of the banana-chocolate filling onto the center of each crepe. Fold or roll the crepe over the filling.
Serve warm and enjoy your protein-packed, deliciously fresh crepes!