Banana Protein Crepes with Creamy Chocolate Hazelnut Filling

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

Banana Protein Crepes with Creamy Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Banana Protein Crepes with Creamy Chocolate Hazelnut Filling

Enjoy these light and flavorful crepes filled with a luscious chocolate hazelnut spread. The crepes are delicately made with banana, eggs, and a scoop of protein powder for a nutritious start, while the filling balances the sweetness of ripe banana with a rich, creamy texture. Perfect for breakfast, brunch, or a satisfying meal any time of day.

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NUTRITION

409kcal
Protein
33.1g
Fat
16.9g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Ripe Banana (118g)

2 Large Eggs

1 scoop Vanilla Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60g)

1 tablespoon Hazelnut Butter (16g)

1 teaspoon Unsweetened Cocoa Powder (2.5g)

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PREPARATION

  • 1

    In a blender, combine the ripe banana, eggs, vanilla protein powder, and unsweetened almond milk. Blend until smooth to form a thin crepe batter.

  • 2

    Allow the batter to rest for 5 minutes. Meanwhile, in a small bowl, mix the hazelnut butter with the unsweetened cocoa powder until you get a smooth, creamy chocolate-hazelnut filling.

  • 3

    Heat a non-stick skillet over medium-low heat. Lightly spray with cooking spray or use a tiny bit of oil. Pour a small amount of batter into the skillet, swirling it around to create a thin, even crepe. Cook for about 1-2 minutes until the edges begin to lift, then gently flip and cook the other side for another minute. Repeat with the remaining batter.

  • 4

    Spread a thin layer of the creamy chocolate hazelnut filling onto each crepe. Roll or fold the crepes and serve immediately.

Banana Protein Crepes with Creamy Chocolate Hazelnut Filling

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

Banana Protein Crepes with Creamy Chocolate Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Banana Protein Crepes with Creamy Chocolate Hazelnut Filling

Enjoy these light and flavorful crepes filled with a luscious chocolate hazelnut spread. The crepes are delicately made with banana, eggs, and a scoop of protein powder for a nutritious start, while the filling balances the sweetness of ripe banana with a rich, creamy texture. Perfect for breakfast, brunch, or a satisfying meal any time of day.

NUTRITION

409kcal
Protein
33.1g
Fat
16.9g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Ripe Banana (118g)

2 Large Eggs

1 scoop Vanilla Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60g)

1 tablespoon Hazelnut Butter (16g)

1 teaspoon Unsweetened Cocoa Powder (2.5g)

PREPARATION

  • 1

    In a blender, combine the ripe banana, eggs, vanilla protein powder, and unsweetened almond milk. Blend until smooth to form a thin crepe batter.

  • 2

    Allow the batter to rest for 5 minutes. Meanwhile, in a small bowl, mix the hazelnut butter with the unsweetened cocoa powder until you get a smooth, creamy chocolate-hazelnut filling.

  • 3

    Heat a non-stick skillet over medium-low heat. Lightly spray with cooking spray or use a tiny bit of oil. Pour a small amount of batter into the skillet, swirling it around to create a thin, even crepe. Cook for about 1-2 minutes until the edges begin to lift, then gently flip and cook the other side for another minute. Repeat with the remaining batter.

  • 4

    Spread a thin layer of the creamy chocolate hazelnut filling onto each crepe. Roll or fold the crepes and serve immediately.