YOUR SOLIN GENERATED RECIPE
Banana-Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle
Delight in these light and versatile whole wheat crepes, filled with fresh banana slices and topped with a silky chocolate-hazelnut drizzle. Perfect for any meal of the day, this recipe balances wholesome grains, natural sweetness, and a decadent, yet healthy, sauce to satisfy your cravings without compromising your nutritional goals.
INGREDIENTS
1/3 cup whole wheat flour (40g)
1 large egg
3 large egg whites
1/2 cup unsweetened almond milk (120ml)
1 medium banana
1 tbsp hazelnut butter
1/3 cup low-fat Greek yogurt (≈80g)
1 tsp cocoa powder
1 tsp maple syrup
Pinch of salt
PREPARATION
In a bowl, whisk together the whole wheat flour and a pinch of salt.
Add 1 large egg and 3 egg whites along with the unsweetened almond milk. Whisk until smooth to form a thin batter.
Let the batter rest for about 10 minutes.
While the batter rests, slice the banana into thin rounds to be used as the filling.
Heat a non-stick skillet over medium heat. Pour a small amount of batter (about 1/4 cup) to form a thin crepe. Cook until the edges start to lift and light bubbles form, then gently flip and cook the other side for about 30 seconds. Remove and keep warm. Repeat with the remaining batter.
For the drizzle, in a small bowl, mix together hazelnut butter, low-fat Greek yogurt, cocoa powder, and maple syrup until smoothly combined. If the sauce is too thick, add a few drops of water until the desired consistency is reached.
Place banana slices in the center of each crepe and fold or roll them up.
Drizzle the chocolate-hazelnut sauce over the crepes and serve immediately.