Soft 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.

Soft Protein Crepes with Creamy Banana Cacao Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Soft Protein Crepes with Creamy Banana Cacao Hazelnut Filling

Enjoy these delicate, soft protein crepes packed with a lush and creamy banana cacao hazelnut filling. The crepes are light yet satisfying, made with protein-packed egg whites, oats, and protein powder, while the filling offers a decadent, nutrient-dense finish that is both energizing and delicious.

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NUTRITION

461kcal
Protein
51g
Fat
12.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (120g)

1/4 cup rolled oats (20g)

1 scoop vanilla protein powder (30g)

1/3 cup unsweetened almond milk (80g)

1/2 medium banana (55g)

1 tbsp hazelnut butter (16g)

1 tsp cacao powder (2g)

1/4 cup non-fat Greek yogurt (60g)

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PREPARATION

  • 1

    In a blender, combine the egg whites, rolled oats, vanilla protein powder, and unsweetened almond milk. Blend until smooth to form a batter.

  • 2

    Heat a non-stick pan over medium-low heat. Pour a thin layer of the batter to form a crepe. Cook until the edges begin to set, then carefully flip and cook the other side for about 1 minute. Repeat until all batter is used.

  • 3

    For the filling, mash the banana in a small bowl. Stir in the hazelnut butter and cacao powder until well combined. Gently fold in the non-fat Greek yogurt to achieve a creamy consistency.

  • 4

    Spread a generous layer of the creamy banana cacao hazelnut filling over each crepe. Roll or fold the crepes and serve warm.

Soft 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.

Soft Protein Crepes with Creamy Banana Cacao Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Soft Protein Crepes with Creamy Banana Cacao Hazelnut Filling

Enjoy these delicate, soft protein crepes packed with a lush and creamy banana cacao hazelnut filling. The crepes are light yet satisfying, made with protein-packed egg whites, oats, and protein powder, while the filling offers a decadent, nutrient-dense finish that is both energizing and delicious.

NUTRITION

461kcal
Protein
51g
Fat
12.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (120g)

1/4 cup rolled oats (20g)

1 scoop vanilla protein powder (30g)

1/3 cup unsweetened almond milk (80g)

1/2 medium banana (55g)

1 tbsp hazelnut butter (16g)

1 tsp cacao powder (2g)

1/4 cup non-fat Greek yogurt (60g)

PREPARATION

  • 1

    In a blender, combine the egg whites, rolled oats, vanilla protein powder, and unsweetened almond milk. Blend until smooth to form a batter.

  • 2

    Heat a non-stick pan over medium-low heat. Pour a thin layer of the batter to form a crepe. Cook until the edges begin to set, then carefully flip and cook the other side for about 1 minute. Repeat until all batter is used.

  • 3

    For the filling, mash the banana in a small bowl. Stir in the hazelnut butter and cacao powder until well combined. Gently fold in the non-fat Greek yogurt to achieve a creamy consistency.

  • 4

    Spread a generous layer of the creamy banana cacao hazelnut filling over each crepe. Roll or fold the crepes and serve warm.