Banana-Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

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

Banana-Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

YOUR SOLIN GENERATED RECIPE

Banana-Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

Delight in this light yet protein-packed dish featuring tender whole wheat crepes, softly enveloping sweet banana slices and a tangy Greek yogurt filling. Drizzled with an indulgent yet clean chocolate-hazelnut sauce, this meal offers a balanced mix of textures and flavors that satisfy your cravings while keeping you on track with your nutrition goals.

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NUTRITION

453kcal
Protein
33.8g
Fat
14.2g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Whole Wheat Flour (30g)

2 large Eggs (approx. 100g total)

1/2 cup Nonfat Milk (120ml)

1/2 medium Banana, sliced (60g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 tsp Hazelnut Butter (5g)

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PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, eggs, and nonfat milk until smooth and free of lumps. Let the batter rest for 5 minutes.

  • 2

    Heat a nonstick skillet over medium-low heat. Lightly spray with cooking spray if necessary.

  • 3

    Pour a small amount of batter into the pan, swirling to evenly cover the bottom. Cook until the edges begin to lift and the underside is lightly golden, approximately 1-2 minutes. Flip and cook for another minute. Repeat to make a couple of thin crepes.

  • 4

    For the filling, gently mix the sliced banana with the Greek yogurt in a small bowl.

  • 5

    In a separate small bowl, combine the unsweetened cocoa powder and hazelnut butter. Stir well to form a smooth drizzle. If desired, warm slightly to ease mixing.

  • 6

    Layer a crepe with the banana and yogurt mixture, then roll or fold the crepe.

  • 7

    Drizzle the chocolate-hazelnut sauce over the crepe, and serve immediately.

Banana-Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

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

Banana-Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

YOUR SOLIN GENERATED RECIPE

Banana-Stuffed Whole Wheat Crepes with Creamy Chocolate-Hazelnut Drizzle

Delight in this light yet protein-packed dish featuring tender whole wheat crepes, softly enveloping sweet banana slices and a tangy Greek yogurt filling. Drizzled with an indulgent yet clean chocolate-hazelnut sauce, this meal offers a balanced mix of textures and flavors that satisfy your cravings while keeping you on track with your nutrition goals.

NUTRITION

453kcal
Protein
33.8g
Fat
14.2g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Whole Wheat Flour (30g)

2 large Eggs (approx. 100g total)

1/2 cup Nonfat Milk (120ml)

1/2 medium Banana, sliced (60g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 tsp Hazelnut Butter (5g)

PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, eggs, and nonfat milk until smooth and free of lumps. Let the batter rest for 5 minutes.

  • 2

    Heat a nonstick skillet over medium-low heat. Lightly spray with cooking spray if necessary.

  • 3

    Pour a small amount of batter into the pan, swirling to evenly cover the bottom. Cook until the edges begin to lift and the underside is lightly golden, approximately 1-2 minutes. Flip and cook for another minute. Repeat to make a couple of thin crepes.

  • 4

    For the filling, gently mix the sliced banana with the Greek yogurt in a small bowl.

  • 5

    In a separate small bowl, combine the unsweetened cocoa powder and hazelnut butter. Stir well to form a smooth drizzle. If desired, warm slightly to ease mixing.

  • 6

    Layer a crepe with the banana and yogurt mixture, then roll or fold the crepe.

  • 7

    Drizzle the chocolate-hazelnut sauce over the crepe, and serve immediately.