Protein Crepes with Creamy Banana and Cocoa-Hazelnut Filling

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

Protein Crepes with Creamy Banana and Cocoa-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Creamy Banana and Cocoa-Hazelnut Filling

Enjoy these light and protein-packed crepes filled with a luscious blend of banana, cocoa, hazelnut butter, and creamy Greek yogurt. This recipe strikes the perfect balance between indulgence and nutrition, delivering a satisfying meal with a smooth texture, rich chocolate aroma, and the natural sweetness of banana.

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NUTRITION

349kcal
Protein
42.1g
Fat
10.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

120g Egg Whites (approx. 1 serving)

1 scoop Whey Protein Isolate (30g)

1/4 cup Unsweetened Almond Milk

1/4 cup Nonfat Greek Yogurt

1/2 medium Banana, sliced

1 tbsp Unsweetened Cocoa Powder

1 tbsp Hazelnut Butter

1/4 cup Water

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PREPARATION

  • 1

    In a blender, combine egg whites, whey protein isolate, almond milk, and water. Blend until you have a smooth, thin batter.

  • 2

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray if needed.

  • 3

    Pour a small amount of batter (about 1/4 cup) into the skillet and tilt to spread evenly to form a thin crepe. Cook until the edges begin to lift and the bottom is set, about 1-2 minutes. Carefully flip and cook the other side for another minute. Transfer the crepe to a plate and repeat with remaining batter.

  • 4

    In a small bowl, combine the Greek yogurt, sliced banana, cocoa powder, and hazelnut butter. Mix until the filling is creamy and well combined.

  • 5

    Spread a generous layer of the filling over each crepe and roll them up.

  • 6

    Serve immediately. Enjoy your protein crepes as a nutritious breakfast, lunch, or dinner option.

Protein Crepes with Creamy Banana and Cocoa-Hazelnut Filling

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

Protein Crepes with Creamy Banana and Cocoa-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Creamy Banana and Cocoa-Hazelnut Filling

Enjoy these light and protein-packed crepes filled with a luscious blend of banana, cocoa, hazelnut butter, and creamy Greek yogurt. This recipe strikes the perfect balance between indulgence and nutrition, delivering a satisfying meal with a smooth texture, rich chocolate aroma, and the natural sweetness of banana.

NUTRITION

349kcal
Protein
42.1g
Fat
10.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

120g Egg Whites (approx. 1 serving)

1 scoop Whey Protein Isolate (30g)

1/4 cup Unsweetened Almond Milk

1/4 cup Nonfat Greek Yogurt

1/2 medium Banana, sliced

1 tbsp Unsweetened Cocoa Powder

1 tbsp Hazelnut Butter

1/4 cup Water

PREPARATION

  • 1

    In a blender, combine egg whites, whey protein isolate, almond milk, and water. Blend until you have a smooth, thin batter.

  • 2

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray if needed.

  • 3

    Pour a small amount of batter (about 1/4 cup) into the skillet and tilt to spread evenly to form a thin crepe. Cook until the edges begin to lift and the bottom is set, about 1-2 minutes. Carefully flip and cook the other side for another minute. Transfer the crepe to a plate and repeat with remaining batter.

  • 4

    In a small bowl, combine the Greek yogurt, sliced banana, cocoa powder, and hazelnut butter. Mix until the filling is creamy and well combined.

  • 5

    Spread a generous layer of the filling over each crepe and roll them up.

  • 6

    Serve immediately. Enjoy your protein crepes as a nutritious breakfast, lunch, or dinner option.