Healthy Whole Wheat Banana Crepes with Chocolate Hazelnut Filling

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

Healthy Whole Wheat Banana Crepes with Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Healthy Whole Wheat Banana Crepes with Chocolate Hazelnut Filling

Enjoy a delicate balance of wholesome whole wheat crepes infused with ripe banana and enriched with a decadent chocolate hazelnut filling accented by creamy nonfat Greek yogurt. This dish is a perfect blend of natural sweetness and nutty richness, ideal for a satisfying morning boost or a light meal at any time of day.

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NUTRITION

457kcal
Protein
19.9g
Fat
15.8g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Whole Wheat Flour (~40g)

3 large Eggs (~150g total)

1 medium Ripe Banana (~118g)

1/2 cup Unsweetened Almond Milk (~120g)

1/2 teaspoon Vanilla Extract (~2.5g)

1/4 cup Plain Nonfat Greek Yogurt (~60g)

1 tablespoon Hazelnut Butter (~15g)

1 teaspoon Unsweetened Cocoa Powder (~2.5g)

Pinch of Salt

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PREPARATION

  • 1

    In a blender, combine whole wheat flour, eggs, banana, almond milk, vanilla extract, and a pinch of salt. Blend until smooth to form a thin crepe batter.

  • 2

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

  • 3

    Pour a small amount of batter (about 1/4 cup) into the pan, swirling to evenly coat the surface. Cook for 1-2 minutes until the edges begin to lift.

  • 4

    Flip the crepe carefully and cook the other side for another 1 minute. Transfer the crepe to a plate and repeat with the remaining batter.

  • 5

    For the chocolate hazelnut filling, gently mix together the hazelnut butter, unsweetened cocoa powder, and Greek yogurt in a small bowl until smooth.

  • 6

    Spread a thin layer of the chocolate hazelnut filling on each crepe, then fold or roll them up.

  • 7

    Serve warm and enjoy the delightful blend of wholesome crepe and nourishing, nutty-chocolate filling.

Healthy Whole Wheat Banana Crepes with Chocolate Hazelnut Filling

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

Healthy Whole Wheat Banana Crepes with Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Healthy Whole Wheat Banana Crepes with Chocolate Hazelnut Filling

Enjoy a delicate balance of wholesome whole wheat crepes infused with ripe banana and enriched with a decadent chocolate hazelnut filling accented by creamy nonfat Greek yogurt. This dish is a perfect blend of natural sweetness and nutty richness, ideal for a satisfying morning boost or a light meal at any time of day.

NUTRITION

457kcal
Protein
19.9g
Fat
15.8g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Whole Wheat Flour (~40g)

3 large Eggs (~150g total)

1 medium Ripe Banana (~118g)

1/2 cup Unsweetened Almond Milk (~120g)

1/2 teaspoon Vanilla Extract (~2.5g)

1/4 cup Plain Nonfat Greek Yogurt (~60g)

1 tablespoon Hazelnut Butter (~15g)

1 teaspoon Unsweetened Cocoa Powder (~2.5g)

Pinch of Salt

PREPARATION

  • 1

    In a blender, combine whole wheat flour, eggs, banana, almond milk, vanilla extract, and a pinch of salt. Blend until smooth to form a thin crepe batter.

  • 2

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

  • 3

    Pour a small amount of batter (about 1/4 cup) into the pan, swirling to evenly coat the surface. Cook for 1-2 minutes until the edges begin to lift.

  • 4

    Flip the crepe carefully and cook the other side for another 1 minute. Transfer the crepe to a plate and repeat with the remaining batter.

  • 5

    For the chocolate hazelnut filling, gently mix together the hazelnut butter, unsweetened cocoa powder, and Greek yogurt in a small bowl until smooth.

  • 6

    Spread a thin layer of the chocolate hazelnut filling on each crepe, then fold or roll them up.

  • 7

    Serve warm and enjoy the delightful blend of wholesome crepe and nourishing, nutty-chocolate filling.