YOUR SOLIN GENERATED RECIPE
Creamy Banana and Chocolate-Hazelnut Stuffed Protein Crepes
Delight in a versatile dish that can serve as breakfast, lunch, or dinner – light, protein-packed crepes filled with creamy Greek yogurt, sweet banana slices, and a decadent drizzle of chocolate-hazelnut spread. This recipe offers a wonderful balance of flavors, textures, and essential nutrients to keep you energized all day long.
INGREDIENTS
4 egg whites
1 scoop whey protein powder
1/2 medium banana
1 tbsp chocolate hazelnut spread
1/4 cup low-fat Greek yogurt
PREPARATION
In a blender, combine the egg whites and whey protein powder until smooth to form your crepe batter.
Heat a non-stick skillet over medium heat and lightly coat with a minimal amount of cooking spray or water.
Pour a thin layer of batter into the skillet, tilting to evenly cover the surface. Cook until the edges begin to lift and the underside is pale golden, about 1-2 minutes, then carefully flip and cook for an additional 1 minute.
Remove the crepe from the skillet and repeat with the remaining batter.
Slice the banana into thin rounds. Spread a layer of low-fat Greek yogurt onto each crepe, then add banana slices over the yogurt.
Drizzle the chocolate hazelnut spread over the banana slices, then gently fold or roll the crepe.
Serve warm and enjoy your creamy, protein-loaded crepe as a nutritious meal any time of day.