High-Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

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

High-Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

High-Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

Enjoy these delicate banana crepes filled with a velvety chocolate-hazelnut spread. The crepe batter is infused with a boost of protein to keep you energized, while the filling delivers a rich yet balanced flavor. Perfect for any time of the day, this dish combines natural sweetness, nutty undertones, and a light, airy texture.

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NUTRITION

448kcal
Protein
36.8g
Fat
12.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (118g)

4 large Egg Whites (120g total)

1/4 cup Oat Flour (20g)

1 scoop Vanilla Protein Powder (20g)

1 tbsp Hazelnut Butter (16g)

1 tbsp Unsweetened Cocoa Powder (5g)

1/4 cup Unsweetened Almond Milk (60g)

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PREPARATION

  • 1

    In a blender, combine the banana, egg whites, oat flour, and vanilla protein powder. Blend until smooth to form a crepe batter.

  • 2

    Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a tiny amount of oil.

  • 3

    Pour a thin layer of batter into the skillet, swirling to cover the surface evenly. Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly browned. Flip carefully and cook for another 30-60 seconds. Repeat with remaining batter to form 2-3 thin crepes.

  • 4

    For the filling, in a small bowl, mix together the hazelnut butter, unsweetened cocoa powder, and almond milk until a smooth, creamy texture is achieved.

  • 5

    Spread or drizzle the chocolate-hazelnut mixture over the crepes. Roll or fold the crepes and serve immediately.

High-Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

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

High-Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

High-Protein Banana Crepes with Creamy Chocolate-Hazelnut Filling

Enjoy these delicate banana crepes filled with a velvety chocolate-hazelnut spread. The crepe batter is infused with a boost of protein to keep you energized, while the filling delivers a rich yet balanced flavor. Perfect for any time of the day, this dish combines natural sweetness, nutty undertones, and a light, airy texture.

NUTRITION

448kcal
Protein
36.8g
Fat
12.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana (118g)

4 large Egg Whites (120g total)

1/4 cup Oat Flour (20g)

1 scoop Vanilla Protein Powder (20g)

1 tbsp Hazelnut Butter (16g)

1 tbsp Unsweetened Cocoa Powder (5g)

1/4 cup Unsweetened Almond Milk (60g)

PREPARATION

  • 1

    In a blender, combine the banana, egg whites, oat flour, and vanilla protein powder. Blend until smooth to form a crepe batter.

  • 2

    Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a tiny amount of oil.

  • 3

    Pour a thin layer of batter into the skillet, swirling to cover the surface evenly. Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly browned. Flip carefully and cook for another 30-60 seconds. Repeat with remaining batter to form 2-3 thin crepes.

  • 4

    For the filling, in a small bowl, mix together the hazelnut butter, unsweetened cocoa powder, and almond milk until a smooth, creamy texture is achieved.

  • 5

    Spread or drizzle the chocolate-hazelnut mixture over the crepes. Roll or fold the crepes and serve immediately.