Protein Crepes with Creamy Banana Chocolate Hazelnut Filling

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

Protein Crepes with Creamy Banana Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Creamy Banana Chocolate Hazelnut Filling

Enjoy a versatile meal that works as breakfast, lunch, or dinner. These protein crepes are light yet satisfying, featuring tender, thin crepes packed with wholesome oats and eggs. The filling is a delightful blend of mashed banana, a hint of cocoa, smooth hazelnut butter, and nonfat Greek yogurt, creating a creamy, indulgent yet healthful experience that balances macros perfectly.

Try 7 days free, then $12.99 / mo.

NUTRITION

511kcal
Protein
35.1g
Fat
17.1g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

30g Rolled Oats

3 Egg Whites

1 Whole Egg

1/2 cup Unsweetened Almond Milk

1 small Banana

1 tbsp Hazelnut Butter

1 tsp Unsweetened Cocoa Powder

1/2 cup Nonfat Greek Yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Blend the rolled oats in a food processor or high-speed blender until they form a fine flour.

  • 2

    In a mixing bowl, combine the oat flour with egg whites, whole egg, and unsweetened almond milk. Blend or whisk until the batter is smooth. Let the batter rest for 5 minutes.

  • 3

    Heat a non-stick skillet over medium-low heat and lightly spray with cooking spray or a few drops of oil. Pour a small amount of batter into the pan and tilt to evenly coat the surface, forming a thin crepe. Cook until edges set and the underside is lightly golden, about 1-2 minutes, then gently flip and cook for an additional minute. Repeat with remaining batter.

  • 4

    For the filling, in a small bowl, mash the banana until smooth. Stir in hazelnut butter, unsweetened cocoa powder, and nonfat Greek yogurt until a creamy consistency is achieved.

  • 5

    Spread or spoon the creamy banana chocolate hazelnut filling onto each crepe, then roll or fold the crepes. Serve immediately and enjoy.

Protein Crepes with Creamy Banana Chocolate Hazelnut Filling

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

Protein Crepes with Creamy Banana Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Creamy Banana Chocolate Hazelnut Filling

Enjoy a versatile meal that works as breakfast, lunch, or dinner. These protein crepes are light yet satisfying, featuring tender, thin crepes packed with wholesome oats and eggs. The filling is a delightful blend of mashed banana, a hint of cocoa, smooth hazelnut butter, and nonfat Greek yogurt, creating a creamy, indulgent yet healthful experience that balances macros perfectly.

NUTRITION

511kcal
Protein
35.1g
Fat
17.1g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

30g Rolled Oats

3 Egg Whites

1 Whole Egg

1/2 cup Unsweetened Almond Milk

1 small Banana

1 tbsp Hazelnut Butter

1 tsp Unsweetened Cocoa Powder

1/2 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Blend the rolled oats in a food processor or high-speed blender until they form a fine flour.

  • 2

    In a mixing bowl, combine the oat flour with egg whites, whole egg, and unsweetened almond milk. Blend or whisk until the batter is smooth. Let the batter rest for 5 minutes.

  • 3

    Heat a non-stick skillet over medium-low heat and lightly spray with cooking spray or a few drops of oil. Pour a small amount of batter into the pan and tilt to evenly coat the surface, forming a thin crepe. Cook until edges set and the underside is lightly golden, about 1-2 minutes, then gently flip and cook for an additional minute. Repeat with remaining batter.

  • 4

    For the filling, in a small bowl, mash the banana until smooth. Stir in hazelnut butter, unsweetened cocoa powder, and nonfat Greek yogurt until a creamy consistency is achieved.

  • 5

    Spread or spoon the creamy banana chocolate hazelnut filling onto each crepe, then roll or fold the crepes. Serve immediately and enjoy.