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

YOUR SOLIN GENERATED RECIPE

Banana-Stuffed Whole Wheat Crepes with Healthy Chocolate Hazelnut Drizzle

Enjoy a light yet satisfying dish where tender whole wheat crepes cradle a sweet banana and tangy nonfat Greek yogurt filling, all elevated by a luscious drizzle of hazelnut butter mixed with rich cocoa. This versatile meal delivers a balanced mix of macronutrients and indulgent flavors perfect for any time of day.

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NUTRITION

505kcal
Protein
32.2g
Fat
16.8g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup whole wheat flour (40g)

1 whole egg (50g)

1 egg white (33g)

1/3 cup unsweetened almond milk (80g)

1 medium banana (101g)

1/2 cup nonfat Greek yogurt (120g)

1 tbsp hazelnut butter (16g)

1 tsp unsweetened cocoa powder (2.5g)

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PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, whole egg, egg white, and unsweetened almond milk until you have a smooth and lump-free crepe batter.

  • 2

    Let the batter rest for about 5 minutes while you prepare the filling.

  • 3

    Peel the banana and slice it lengthwise. In a separate bowl, combine the banana slices with the nonfat Greek yogurt. Set aside.

  • 4

    For the chocolate hazelnut drizzle, mix the hazelnut butter and unsweetened cocoa powder in a small bowl. If needed, add a tiny splash of water to reach a drizzling consistency.

  • 5

    Heat a non-stick skillet over medium heat. Pour a small amount of batter into the pan and quickly swirl the pan to spread the batter thinly into a crepe. Cook for about 1-2 minutes until the edges set and the bottom is lightly golden, then flip and cook for another 30 seconds to 1 minute.

  • 6

    Repeat with the remaining batter to create several thin crepes.

  • 7

    Place a crepe on a plate and spread a layer of the banana and Greek yogurt mixture on it. Roll or fold the crepe and drizzle with the chocolate hazelnut sauce on top.

  • 8

    Serve immediately and enjoy warm.

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

YOUR SOLIN GENERATED RECIPE

Banana-Stuffed Whole Wheat Crepes with Healthy Chocolate Hazelnut Drizzle

Enjoy a light yet satisfying dish where tender whole wheat crepes cradle a sweet banana and tangy nonfat Greek yogurt filling, all elevated by a luscious drizzle of hazelnut butter mixed with rich cocoa. This versatile meal delivers a balanced mix of macronutrients and indulgent flavors perfect for any time of day.

NUTRITION

505kcal
Protein
32.2g
Fat
16.8g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup whole wheat flour (40g)

1 whole egg (50g)

1 egg white (33g)

1/3 cup unsweetened almond milk (80g)

1 medium banana (101g)

1/2 cup nonfat Greek yogurt (120g)

1 tbsp hazelnut butter (16g)

1 tsp unsweetened cocoa powder (2.5g)

PREPARATION

  • 1

    In a mixing bowl, whisk together the whole wheat flour, whole egg, egg white, and unsweetened almond milk until you have a smooth and lump-free crepe batter.

  • 2

    Let the batter rest for about 5 minutes while you prepare the filling.

  • 3

    Peel the banana and slice it lengthwise. In a separate bowl, combine the banana slices with the nonfat Greek yogurt. Set aside.

  • 4

    For the chocolate hazelnut drizzle, mix the hazelnut butter and unsweetened cocoa powder in a small bowl. If needed, add a tiny splash of water to reach a drizzling consistency.

  • 5

    Heat a non-stick skillet over medium heat. Pour a small amount of batter into the pan and quickly swirl the pan to spread the batter thinly into a crepe. Cook for about 1-2 minutes until the edges set and the bottom is lightly golden, then flip and cook for another 30 seconds to 1 minute.

  • 6

    Repeat with the remaining batter to create several thin crepes.

  • 7

    Place a crepe on a plate and spread a layer of the banana and Greek yogurt mixture on it. Roll or fold the crepe and drizzle with the chocolate hazelnut sauce on top.

  • 8

    Serve immediately and enjoy warm.