Protein-Packed Whole Wheat 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-Packed Whole Wheat Crepes with Creamy Banana Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein-Packed Whole Wheat Crepes with Creamy Banana Chocolate-Hazelnut Filling

Enjoy these light and versatile whole wheat crepes filled with a luscious banana, chocolate, and hazelnut cream. The crepes offer a subtle nutty flavor, while the creamy filling provides a rich, satisfying taste with a hint of cocoa. Perfect for breakfast, lunch, or dinner when you're in need of a protein-packed, satisfying meal.

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NUTRITION

515kcal
Protein
31.6g
Fat
13.7g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup whole wheat flour (60g)

5 egg whites (~155g)

1/2 cup low-fat milk (120g)

1/2 medium banana (60g)

1 tbsp hazelnut butter (16g)

1 tbsp unsweetened cocoa powder (5g)

1 tsp vanilla extract (5g)

2 tbsp water (30g)

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PREPARATION

  • 1

    In a mixing bowl, combine the whole wheat flour with the egg whites and low-fat milk. Whisk until you get a smooth, lump-free crepe batter. If the batter is too thick, add water gradually to achieve the desired consistency.

  • 2

    Next, stir in vanilla extract and let the batter rest for 5 minutes while you prepare the filling.

  • 3

    For the creamy filling, mash the 1/2 banana in a small bowl until smooth. Mix in the hazelnut butter and unsweetened cocoa powder until fully combined and creamy.

  • 4

    Heat a non-stick crepe pan or skillet over medium-low heat. Lightly spray with cooking spray if necessary.

  • 5

    Pour approximately 1/4 cup of the crepe batter into the pan, tilting to evenly coat the bottom. Cook until the edges start to lift and the crepe sets (about 1-2 minutes). Flip the crepe and cook for an additional 1 minute.

  • 6

    Transfer the crepe to a plate and repeat with the remaining batter.

  • 7

    Once all crepes are cooked, spread a generous layer of the banana chocolate-hazelnut filling on each crepe, roll them up, and serve immediately.

Protein-Packed Whole Wheat 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-Packed Whole Wheat Crepes with Creamy Banana Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein-Packed Whole Wheat Crepes with Creamy Banana Chocolate-Hazelnut Filling

Enjoy these light and versatile whole wheat crepes filled with a luscious banana, chocolate, and hazelnut cream. The crepes offer a subtle nutty flavor, while the creamy filling provides a rich, satisfying taste with a hint of cocoa. Perfect for breakfast, lunch, or dinner when you're in need of a protein-packed, satisfying meal.

NUTRITION

515kcal
Protein
31.6g
Fat
13.7g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup whole wheat flour (60g)

5 egg whites (~155g)

1/2 cup low-fat milk (120g)

1/2 medium banana (60g)

1 tbsp hazelnut butter (16g)

1 tbsp unsweetened cocoa powder (5g)

1 tsp vanilla extract (5g)

2 tbsp water (30g)

PREPARATION

  • 1

    In a mixing bowl, combine the whole wheat flour with the egg whites and low-fat milk. Whisk until you get a smooth, lump-free crepe batter. If the batter is too thick, add water gradually to achieve the desired consistency.

  • 2

    Next, stir in vanilla extract and let the batter rest for 5 minutes while you prepare the filling.

  • 3

    For the creamy filling, mash the 1/2 banana in a small bowl until smooth. Mix in the hazelnut butter and unsweetened cocoa powder until fully combined and creamy.

  • 4

    Heat a non-stick crepe pan or skillet over medium-low heat. Lightly spray with cooking spray if necessary.

  • 5

    Pour approximately 1/4 cup of the crepe batter into the pan, tilting to evenly coat the bottom. Cook until the edges start to lift and the crepe sets (about 1-2 minutes). Flip the crepe and cook for an additional 1 minute.

  • 6

    Transfer the crepe to a plate and repeat with the remaining batter.

  • 7

    Once all crepes are cooked, spread a generous layer of the banana chocolate-hazelnut filling on each crepe, roll them up, and serve immediately.