YOUR SOLIN GENERATED RECIPE
Protein Banana Crepes with Creamy Chocolate Hazelnut Filling
Delight in these light and protein-packed crepes that combine the natural sweetness of banana with a rich, creamy chocolate hazelnut filling. The crepe batter, boosted with vanilla protein powder and egg whites, yields a soft, delicate texture while the filling offers a decadent yet balanced twist. Perfect for a nutritious start to your day or a satisfying meal any time.
INGREDIENTS
1/2 banana (60g)
1/2 cup egg whites (120g)
1 scoop vanilla whey protein powder (30g)
1 tbsp hazelnut butter (16g)
1 tsp unsweetened cocoa powder (2.5g)
1/4 cup unsweetened almond milk (60ml)
PREPARATION
In a blender, combine the 1/2 banana, 1/2 cup egg whites, and 1 scoop of vanilla whey protein powder. Blend until the mixture is smooth and well incorporated.
Preheat a non-stick skillet over medium heat and lightly coat with a minimal amount of cooking spray or oil.
Pour a small ladle of the crepe batter into the pan, swirling to coat the bottom evenly. Cook until the edges begin to lift and the underside is lightly golden, then flip and cook the other side for another minute. Transfer the crepe to a plate and repeat with the remaining batter.
For the filling, in a small bowl combine 1 tablespoon of hazelnut butter, 1 teaspoon unsweetened cocoa powder, and 1/4 cup unsweetened almond milk. Stir until smooth and creamy.
Spread a thin layer of the chocolate hazelnut filling over each crepe, then fold or roll them up.
Serve immediately and enjoy your nutrient-packed crepes at any meal!