Protein Crepes with Creamy Banana Cacao 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 Cacao Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Creamy Banana Cacao Hazelnut Filling

Enjoy a versatile dish that can be served any time of day—light yet satisfying protein crepes filled with a creamy, naturally sweet banana cacao hazelnut blend. The delicate crepes provide a soft, tender texture, perfectly complemented by the rich, nutty filling with a hint of cocoa. This recipe delivers a balanced mix of protein and energy, ideal for fueling your day.

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NUTRITION

374kcal
Protein
46g
Fat
6.4g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (~120g total)

1 scoop Whey Protein Isolate (~30g)

1/4 cup Oat Flour (~20g)

1/3 cup Unsweetened Almond Milk (~80g)

1/2 small Banana (~50g)

1 teaspoon Unsweetened Cocoa Powder (~2.5g)

1 teaspoon Hazelnut Butter (~5g)

2 tablespoons Nonfat Greek Yogurt (~30g)

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PREPARATION

  • 1

    In a medium bowl, whisk together the egg whites, whey protein isolate, oat flour, and almond milk until a smooth batter forms.

  • 2

    Heat a non-stick skillet over medium-low heat. Once warm, lightly spray with cooking oil if needed.

  • 3

    Pour a small amount of batter into the skillet, tilting to evenly coat the surface in a thin layer. Cook until the edges begin to lift and the underside is lightly set, about 1-2 minutes. Flip and cook for another 1 minute. Repeat with remaining batter to form multiple crepes.

  • 4

    In a separate bowl, mash the banana until smooth. Stir in unsweetened cocoa powder, hazelnut butter, and nonfat Greek yogurt until the filling is evenly combined.

  • 5

    Spread a thin layer of the creamy banana cacao hazelnut filling over each crepe and fold or roll as desired.

  • 6

    Serve immediately and enjoy your protein-packed crepes any time of day.

Protein Crepes with Creamy Banana Cacao 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 Cacao Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Creamy Banana Cacao Hazelnut Filling

Enjoy a versatile dish that can be served any time of day—light yet satisfying protein crepes filled with a creamy, naturally sweet banana cacao hazelnut blend. The delicate crepes provide a soft, tender texture, perfectly complemented by the rich, nutty filling with a hint of cocoa. This recipe delivers a balanced mix of protein and energy, ideal for fueling your day.

NUTRITION

374kcal
Protein
46g
Fat
6.4g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (~120g total)

1 scoop Whey Protein Isolate (~30g)

1/4 cup Oat Flour (~20g)

1/3 cup Unsweetened Almond Milk (~80g)

1/2 small Banana (~50g)

1 teaspoon Unsweetened Cocoa Powder (~2.5g)

1 teaspoon Hazelnut Butter (~5g)

2 tablespoons Nonfat Greek Yogurt (~30g)

PREPARATION

  • 1

    In a medium bowl, whisk together the egg whites, whey protein isolate, oat flour, and almond milk until a smooth batter forms.

  • 2

    Heat a non-stick skillet over medium-low heat. Once warm, lightly spray with cooking oil if needed.

  • 3

    Pour a small amount of batter into the skillet, tilting to evenly coat the surface in a thin layer. Cook until the edges begin to lift and the underside is lightly set, about 1-2 minutes. Flip and cook for another 1 minute. Repeat with remaining batter to form multiple crepes.

  • 4

    In a separate bowl, mash the banana until smooth. Stir in unsweetened cocoa powder, hazelnut butter, and nonfat Greek yogurt until the filling is evenly combined.

  • 5

    Spread a thin layer of the creamy banana cacao hazelnut filling over each crepe and fold or roll as desired.

  • 6

    Serve immediately and enjoy your protein-packed crepes any time of day.