Banana Whole Grain Crepes with Creamy Chocolate-Hazelnut Filling

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

Banana Whole Grain Crepes with Creamy Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Banana Whole Grain Crepes with Creamy Chocolate-Hazelnut Filling

Delight in these light and versatile crepes made from whole grain flour infused with ripe banana and enriched with extra egg whites for a protein boost. The crepes are filled with a luscious, velvety blend of natural hazelnut butter, cocoa, and creamy Greek yogurt that creates an indulgent yet balanced experience perfect for any time of the day.

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NUTRITION

477kcal
Protein
30.1g
Fat
16.8g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup whole grain flour (43g)

1 large egg

2 large egg whites

1/2 medium banana

1/2 cup unsweetened almond milk

1 tablespoon hazelnut butter

1 teaspoon unsweetened cocoa powder

1/2 cup non-fat Greek yogurt

Pinch of salt

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PREPARATION

  • 1

    In a bowl, mash the half banana until mostly smooth.

  • 2

    Whisk in the whole egg, two egg whites, mashed banana, and almond milk until well combined.

  • 3

    Add in the whole grain flour and a pinch of salt. Whisk until a thin, smooth batter forms. Let the batter rest for 5 minutes.

  • 4

    Warm a non-stick skillet over medium heat. Lightly coat with a minimal amount of cooking spray or a tiny bit of oil.

  • 5

    Pour about 1/4 cup of batter into the skillet and swirl to cover the bottom evenly. Cook until edges begin to lift and light golden spots appear, then flip and cook the other side for another minute.

  • 6

    Repeat with the remaining batter to form several crepes.

  • 7

    For the filling, in a small bowl, stir together hazelnut butter, cocoa powder, and Greek yogurt until smooth and creamy.

  • 8

    Spread or dollop a generous amount of the chocolate-hazelnut filling onto each crepe, then roll or fold the crepes.

  • 9

    Serve warm and enjoy your nutritious, balanced meal.

Banana Whole Grain Crepes with Creamy Chocolate-Hazelnut Filling

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

Banana Whole Grain Crepes with Creamy Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Banana Whole Grain Crepes with Creamy Chocolate-Hazelnut Filling

Delight in these light and versatile crepes made from whole grain flour infused with ripe banana and enriched with extra egg whites for a protein boost. The crepes are filled with a luscious, velvety blend of natural hazelnut butter, cocoa, and creamy Greek yogurt that creates an indulgent yet balanced experience perfect for any time of the day.

NUTRITION

477kcal
Protein
30.1g
Fat
16.8g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup whole grain flour (43g)

1 large egg

2 large egg whites

1/2 medium banana

1/2 cup unsweetened almond milk

1 tablespoon hazelnut butter

1 teaspoon unsweetened cocoa powder

1/2 cup non-fat Greek yogurt

Pinch of salt

PREPARATION

  • 1

    In a bowl, mash the half banana until mostly smooth.

  • 2

    Whisk in the whole egg, two egg whites, mashed banana, and almond milk until well combined.

  • 3

    Add in the whole grain flour and a pinch of salt. Whisk until a thin, smooth batter forms. Let the batter rest for 5 minutes.

  • 4

    Warm a non-stick skillet over medium heat. Lightly coat with a minimal amount of cooking spray or a tiny bit of oil.

  • 5

    Pour about 1/4 cup of batter into the skillet and swirl to cover the bottom evenly. Cook until edges begin to lift and light golden spots appear, then flip and cook the other side for another minute.

  • 6

    Repeat with the remaining batter to form several crepes.

  • 7

    For the filling, in a small bowl, stir together hazelnut butter, cocoa powder, and Greek yogurt until smooth and creamy.

  • 8

    Spread or dollop a generous amount of the chocolate-hazelnut filling onto each crepe, then roll or fold the crepes.

  • 9

    Serve warm and enjoy your nutritious, balanced meal.