YOUR SOLIN GENERATED RECIPE
Protein-Packed Whole Wheat Crepes with Creamy Chocolate-Banana Filling
Enjoy these delicate, protein-rich whole wheat crepes enhanced with a luxuriously creamy chocolate-banana filling. The crepes combine the nutty flavor of whole wheat with the richness of eggs, milk, and a boost of protein powder, while the filling balances sweetness with a hint of cocoa and the tang of Greek yogurt to create a satisfying meal that fuels your day.
INGREDIENTS
40 grams Whole Wheat Flour
1 Large Egg (approx. 50 grams)
100 ml Nonfat Milk
0.5 scoop Whey Protein Powder (approx. 15 grams)
0.5 medium Ripe Banana (approx. 50 grams)
1 tablespoon Unsweetened Cocoa Powder
60 grams Low-Fat Greek Yogurt
PREPARATION
In a mixing bowl, whisk together the whole wheat flour, egg, nonfat milk, and whey protein powder until the batter is smooth. Let the batter rest for about 5 minutes.
Meanwhile, prepare the filling by mashing the banana in a separate bowl. Stir in the unsweetened cocoa powder and then fold in the low-fat Greek yogurt until well combined and creamy.
Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a small amount of oil. Pour a thin layer of batter into the skillet, swirling it around to evenly cover the base.
Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom is light golden. Flip the crepe carefully and cook the other side for an additional minute.
Remove the crepe from the skillet and spread a thin layer of the chocolate-banana filling over it. Roll or fold the crepe as desired.
Repeat the process with any remaining batter, and serve the crepes warm. Enjoy the blend of nutty crepe with your creamy, chocolate-infused banana filling.