Protein Crepes with Creamy Banana Chocolate-Hazelnut Filling

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

Protein Crepes with Creamy Banana Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Creamy Banana Chocolate-Hazelnut Filling

Delight in these light yet fulfilling protein crepes filled with a luscious banana chocolate-hazelnut cream. The crepe batter combines rolled oats, egg whites, low-fat cottage cheese, and a touch of protein powder for a nutrient-packed base, while the creamy filling adds natural sweetness and a hint of indulgence. Perfect for a satisfying meal any time of day.

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NUTRITION

400kcal
Protein
39.9g
Fat
7.8g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

30g rolled oats

0.25 cup low-fat cottage cheese (60g)

1 scoop (30g) vanilla whey protein powder

1 medium serving banana slices (50g)

1 tablespoon chocolate-hazelnut spread (15g)

1 tablespoon nonfat Greek yogurt (50g)

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PREPARATION

  • 1

    Blend the rolled oats until they form a fine flour. In a blender, combine the oat flour, egg whites, low-fat cottage cheese, and vanilla whey protein powder until smooth. Let the batter rest for 5 minutes.

  • 2

    Heat a non-stick skillet over medium heat. Lightly coat with non-stick spray or a touch of oil. Pour a thin layer of batter into the pan and swirl to evenly cover. Cook until the edges begin to lift and the bottom is set, then gently flip for a short cook on the other side.

  • 3

    Repeat until all crepes are made, aiming for about 3-4 crepes depending on your desired thickness.

  • 4

    For the filling, in a small bowl, mix the chocolate-hazelnut spread with nonfat Greek yogurt until well combined. Slice the banana into thin rounds.

  • 5

    Layer a crepe with a thin layer of the chocolate-hazelnut cream, then add banana slices on top. Fold or roll the crepe and serve immediately.

Protein Crepes with Creamy Banana Chocolate-Hazelnut Filling

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

Protein Crepes with Creamy Banana Chocolate-Hazelnut Filling

YOUR SOLIN GENERATED RECIPE

Protein Crepes with Creamy Banana Chocolate-Hazelnut Filling

Delight in these light yet fulfilling protein crepes filled with a luscious banana chocolate-hazelnut cream. The crepe batter combines rolled oats, egg whites, low-fat cottage cheese, and a touch of protein powder for a nutrient-packed base, while the creamy filling adds natural sweetness and a hint of indulgence. Perfect for a satisfying meal any time of day.

NUTRITION

400kcal
Protein
39.9g
Fat
7.8g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

30g rolled oats

0.25 cup low-fat cottage cheese (60g)

1 scoop (30g) vanilla whey protein powder

1 medium serving banana slices (50g)

1 tablespoon chocolate-hazelnut spread (15g)

1 tablespoon nonfat Greek yogurt (50g)

PREPARATION

  • 1

    Blend the rolled oats until they form a fine flour. In a blender, combine the oat flour, egg whites, low-fat cottage cheese, and vanilla whey protein powder until smooth. Let the batter rest for 5 minutes.

  • 2

    Heat a non-stick skillet over medium heat. Lightly coat with non-stick spray or a touch of oil. Pour a thin layer of batter into the pan and swirl to evenly cover. Cook until the edges begin to lift and the bottom is set, then gently flip for a short cook on the other side.

  • 3

    Repeat until all crepes are made, aiming for about 3-4 crepes depending on your desired thickness.

  • 4

    For the filling, in a small bowl, mix the chocolate-hazelnut spread with nonfat Greek yogurt until well combined. Slice the banana into thin rounds.

  • 5

    Layer a crepe with a thin layer of the chocolate-hazelnut cream, then add banana slices on top. Fold or roll the crepe and serve immediately.