YOUR SOLIN GENERATED RECIPE
Protein Crepes with Fresh Banana and Creamy Chocolate-Hazelnut Filling
Savor a delightful twist on traditional crepes with this protein-packed recipe. Delicate, thin crepes made with egg whites, oat flour, and a scoop of decadent chocolate protein powder are filled with fresh banana slices and a luxuriously smooth chocolate-hazelnut butter spread. Perfectly balanced to fuel your morning or midday, this meal promises a harmonious blend of natural sweetness, subtle cocoa richness, and a satisfying nutty finish.
INGREDIENTS
3 large egg whites (approx 99g)
1/4 cup oat flour (20g)
1 scoop chocolate protein powder (30g)
1/3 cup unsweetened almond milk (80g)
1/2 medium banana (53g)
1 tablespoon hazelnut butter (16g)
1 teaspoon cocoa powder (2.5g)
PREPARATION
In a mixing bowl, whisk together the egg whites, oat flour, chocolate protein powder, and unsweetened almond milk until a smooth batter forms.
Heat a non-stick crepe pan or skillet over medium-low heat and lightly coat with a minimal amount of cooking spray or oil.
Pour a thin layer of batter into the pan, swirling to evenly coat the bottom; cook until the edges begin to lift and the crepe is set, about 1-2 minutes.
Carefully flip the crepe and cook for an additional 30 seconds to 1 minute before removing it from the pan.
For the filling, gently mash the 1/2 banana in a small bowl, then mix in the hazelnut butter and cocoa powder until well combined and creamy.
Spread the creamy chocolate-hazelnut mixture over the crepe, add banana slices on top if desired, then roll or fold the crepe.
Serve immediately and enjoy a balanced, protein-rich meal that satisfies your sweet cravings while fueling your day.