Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

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

Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

Enjoy a light yet protein-packed meal featuring delicate banana crepes filled with a luscious, creamy chocolate-hazelnut spread. The crepe batter, boosted with whey protein, creates a tender and satisfying base, while the filling offers a decadent twist with Greek yogurt, hazelnut butter, and cocoa. This recipe is both energizing and indulgent, perfect for any time of day.

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NUTRITION

367kcal
Protein
47.4g
Fat
5.1g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (118g)

3 large Egg Whites (approx 99g total)

1 scoop Whey Protein Isolate (30g)

1/2 cup Nonfat Greek Yogurt (113g)

1 teaspoon Hazelnut Butter (5g)

1 teaspoon Unsweetened Cocoa Powder (2.5g)

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PREPARATION

  • 1

    In a blender, combine the banana, egg whites, and whey protein isolate until smooth. This will be your crepe batter.

  • 2

    Heat a non-stick skillet over medium-low heat and lightly coat with cooking spray or a small amount of oil.

  • 3

    Pour a thin layer of the batter into the skillet, swirling to evenly coat the surface. Cook until the edges lift and the underside is lightly golden, about 1-2 minutes. Flip gently and cook the other side for another minute. Transfer the crepe to a plate and repeat with the remaining batter.

  • 4

    For the filling, combine the nonfat Greek yogurt, hazelnut butter, and unsweetened cocoa powder in a small bowl. Stir well until smooth and evenly mixed.

  • 5

    To assemble, spread a thin layer of the chocolate-hazelnut filling onto each crepe and roll or fold as desired.

  • 6

    Serve immediately, and enjoy your protein-rich, tasty crepes that perfectly balance indulgence and nutrition.

Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

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

Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

Enjoy a light yet protein-packed meal featuring delicate banana crepes filled with a luscious, creamy chocolate-hazelnut spread. The crepe batter, boosted with whey protein, creates a tender and satisfying base, while the filling offers a decadent twist with Greek yogurt, hazelnut butter, and cocoa. This recipe is both energizing and indulgent, perfect for any time of day.

NUTRITION

367kcal
Protein
47.4g
Fat
5.1g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (118g)

3 large Egg Whites (approx 99g total)

1 scoop Whey Protein Isolate (30g)

1/2 cup Nonfat Greek Yogurt (113g)

1 teaspoon Hazelnut Butter (5g)

1 teaspoon Unsweetened Cocoa Powder (2.5g)

PREPARATION

  • 1

    In a blender, combine the banana, egg whites, and whey protein isolate until smooth. This will be your crepe batter.

  • 2

    Heat a non-stick skillet over medium-low heat and lightly coat with cooking spray or a small amount of oil.

  • 3

    Pour a thin layer of the batter into the skillet, swirling to evenly coat the surface. Cook until the edges lift and the underside is lightly golden, about 1-2 minutes. Flip gently and cook the other side for another minute. Transfer the crepe to a plate and repeat with the remaining batter.

  • 4

    For the filling, combine the nonfat Greek yogurt, hazelnut butter, and unsweetened cocoa powder in a small bowl. Stir well until smooth and evenly mixed.

  • 5

    To assemble, spread a thin layer of the chocolate-hazelnut filling onto each crepe and roll or fold as desired.

  • 6

    Serve immediately, and enjoy your protein-rich, tasty crepes that perfectly balance indulgence and nutrition.