Protein Banana Stuffed Crepes with Creamy Cacao-Hazelnut Spread

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

Protein Banana Stuffed Crepes with Creamy Cacao-Hazelnut Spread

YOUR SOLIN GENERATED RECIPE

Protein Banana Stuffed Crepes with Creamy Cacao-Hazelnut Spread

Enjoy these delicate, protein-packed crepes bursting with natural banana sweetness and a luscious cacao-hazelnut spread. The blend of egg whites, oat flour, and protein powder creates a light yet satisfying crepe, while the filling offers an indulgent yet nourishing balance perfect for any meal.

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NUTRITION

368kcal
Protein
33.2g
Fat
12.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 Egg Whites (≈132g)

1/4 cup Rolled Oats (20g, ground to flour)

1/4 cup Unsweetened Almond Milk (60g)

1/2 scoop Whey Protein Isolate (15g)

1/2 medium Banana (60g, sliced)

1 tbsp Hazelnut Butter (15g)

1 tsp Unsweetened Cacao Powder (5g)

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PREPARATION

  • 1

    In a blender, combine the egg whites, ground oats, unsweetened almond milk, and whey protein isolate. Blend until smooth to form a thin crepe batter.

  • 2

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

  • 3

    Pour a thin layer of the crepe batter onto the skillet, swirling the pan to evenly cover the surface. Cook until the edges start to lift and the bottom is lightly set, about 1-2 minutes. Carefully flip and cook for another 1 minute. Transfer the crepe to a plate and repeat with the remaining batter.

  • 4

    For the filling, slice the banana into thin rounds. In a small bowl, mix the hazelnut butter and unsweetened cacao powder until well combined to create a creamy, chocolatey spread.

  • 5

    Place banana slices along the center of each crepe and drizzle with the cacao-hazelnut spread. Roll up the crepe tightly and serve immediately.

Protein Banana Stuffed Crepes with Creamy Cacao-Hazelnut Spread

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

Protein Banana Stuffed Crepes with Creamy Cacao-Hazelnut Spread

YOUR SOLIN GENERATED RECIPE

Protein Banana Stuffed Crepes with Creamy Cacao-Hazelnut Spread

Enjoy these delicate, protein-packed crepes bursting with natural banana sweetness and a luscious cacao-hazelnut spread. The blend of egg whites, oat flour, and protein powder creates a light yet satisfying crepe, while the filling offers an indulgent yet nourishing balance perfect for any meal.

NUTRITION

368kcal
Protein
33.2g
Fat
12.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 Egg Whites (≈132g)

1/4 cup Rolled Oats (20g, ground to flour)

1/4 cup Unsweetened Almond Milk (60g)

1/2 scoop Whey Protein Isolate (15g)

1/2 medium Banana (60g, sliced)

1 tbsp Hazelnut Butter (15g)

1 tsp Unsweetened Cacao Powder (5g)

PREPARATION

  • 1

    In a blender, combine the egg whites, ground oats, unsweetened almond milk, and whey protein isolate. Blend until smooth to form a thin crepe batter.

  • 2

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

  • 3

    Pour a thin layer of the crepe batter onto the skillet, swirling the pan to evenly cover the surface. Cook until the edges start to lift and the bottom is lightly set, about 1-2 minutes. Carefully flip and cook for another 1 minute. Transfer the crepe to a plate and repeat with the remaining batter.

  • 4

    For the filling, slice the banana into thin rounds. In a small bowl, mix the hazelnut butter and unsweetened cacao powder until well combined to create a creamy, chocolatey spread.

  • 5

    Place banana slices along the center of each crepe and drizzle with the cacao-hazelnut spread. Roll up the crepe tightly and serve immediately.