YOUR SOLIN GENERATED RECIPE
Banana and Creamy Chocolate Hazelnut Stuffed Protein Crepes
Delight in these delicate protein crepes filled with creamy chocolate hazelnut goodness and fresh banana slices. The crepes are light yet satisfying, bringing together a balanced mix of natural sweetness, indulgent hazelnut flavor, and a boost of protein to energize your day.
INGREDIENTS
3 large egg whites (99g)
1 scoop vanilla whey protein powder (30g)
4 tbsp whole wheat flour (30g)
1/4 cup unsweetened almond milk (60g)
1 small banana (100g)
1 tbsp hazelnut butter (16g)
1/4 cup nonfat Greek yogurt (62g)
1 tsp unsweetened cocoa powder (2.5g)
PREPARATION
In a bowl, whisk together 3 egg whites, 1 scoop vanilla whey protein powder, 4 tablespoons whole wheat flour, and 1/4 cup unsweetened almond milk until a smooth crepe batter forms. Let it rest for 5 minutes.
Heat a non-stick skillet over medium-low heat and lightly spray with cooking spray or use a minimal amount of olive oil.
Pour a small amount of batter into the skillet, swirling to form a thin, even crepe. Cook until the edges begin to lift and the bottom is lightly set, about 1-2 minutes. Flip carefully and cook for an additional minute. Repeat with remaining batter.
For the filling, mash a small banana in a bowl. Mix in 1 tablespoon hazelnut butter, 1/4 cup nonfat Greek yogurt, and 1 teaspoon unsweetened cocoa powder until smooth and well combined.
Place a spoonful of the creamy banana-chocolate hazelnut mixture onto the center of each crepe. Fold or roll the crepes to enclose the filling.
Serve immediately and enjoy your protein-packed stuffed crepes either warm or at room temperature.