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

Delight in these light and protein-packed banana crepes filled with a luscious, indulgent chocolate hazelnut cream. Perfectly balanced to fuel your day, each bite melds natural sweetness with a chocolaty, nutty richness that makes for a satisfying meal any time of day.

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NUTRITION

496kcal
Protein
43.5g
Fat
12.4g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (118g)

4 large Egg Whites (approx. 120g)

1/4 cup Whole Wheat Flour (30g)

1 tbsp Hazelnut Butter (16g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 scoop Vanilla Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60g)

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PREPARATION

  • 1

    In a blender, combine the banana, egg whites, and whole wheat flour until smooth to create the crepe batter.

  • 2

    Heat a non-stick skillet over medium heat. Lightly coat with cooking spray if needed. Pour about 1/4 of the batter into the skillet, swirling to form a thin layer. Cook until the edges begin to lift and the crepe is set, about 1-2 minutes per side. Repeat with the remaining batter.

  • 3

    For the filling, in a small bowl or blender, mix hazelnut butter, unsweetened cocoa powder, vanilla protein powder, and unsweetened almond milk until smooth and creamy.

  • 4

    Spread a generous layer of the chocolate hazelnut filling onto each crepe. Roll them up or fold into quarters.

  • 5

    Serve immediately, enjoying the blend of warm, tender crepes with a rich, creamy filling.

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

Delight in these light and protein-packed banana crepes filled with a luscious, indulgent chocolate hazelnut cream. Perfectly balanced to fuel your day, each bite melds natural sweetness with a chocolaty, nutty richness that makes for a satisfying meal any time of day.

NUTRITION

496kcal
Protein
43.5g
Fat
12.4g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (118g)

4 large Egg Whites (approx. 120g)

1/4 cup Whole Wheat Flour (30g)

1 tbsp Hazelnut Butter (16g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 scoop Vanilla Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60g)

PREPARATION

  • 1

    In a blender, combine the banana, egg whites, and whole wheat flour until smooth to create the crepe batter.

  • 2

    Heat a non-stick skillet over medium heat. Lightly coat with cooking spray if needed. Pour about 1/4 of the batter into the skillet, swirling to form a thin layer. Cook until the edges begin to lift and the crepe is set, about 1-2 minutes per side. Repeat with the remaining batter.

  • 3

    For the filling, in a small bowl or blender, mix hazelnut butter, unsweetened cocoa powder, vanilla protein powder, and unsweetened almond milk until smooth and creamy.

  • 4

    Spread a generous layer of the chocolate hazelnut filling onto each crepe. Roll them up or fold into quarters.

  • 5

    Serve immediately, enjoying the blend of warm, tender crepes with a rich, creamy filling.