Cinnamon Roll Protein Crepes Recipe

Introduction

These Cinnamon Roll Protein Crepes offer a deliciously light and healthy twist on a classic breakfast favorite. Packed with protein and warm cinnamon flavor, they are perfect for a satisfying morning treat or a post-workout meal.

Ingredients

• 40 grams (1/2 scant cup) oat flour (or any flour)
• 1 tbsp maple syrup (or honey)
• 1 egg
• 180 ml (3/4 cup) egg whites
• 80 grams (1/3 cup) Greek yogurt
• 1 tsp granular sweetener (erythritol)
• 1/3 tsp ground cinnamon
• Preferred milk (if necessary, to thin batter)
• Additional 1 tsp granular sweetener (erythritol) for topping
• Additional 1/3 tsp ground cinnamon for topping

Instructions

1. Step 1: In a bowl, combine oat flour, maple syrup (or honey), egg, and egg whites. Stir well until the batter is smooth and free of lumps. Add a splash of milk if the batter is too thick.
2. Step 2: Heat a medium non-stick skillet or crepe pan over medium heat and lightly grease with oil or butter.
3. Step 3: Pour about 1/3 cup of batter into the pan. Tilt and rotate the pan in a circular motion to spread the batter evenly. Cook for 1 to 2 minutes until the edges begin to lift, then carefully flip to cook the other side briefly.
4. Step 4: In a small bowl, mix Greek yogurt with 1 tsp granular sweetener and 1/3 tsp ground cinnamon to create the cinnamon yogurt filling.
5. Step 5: Spread the cinnamon yogurt filling evenly over each crepe, then roll them up gently.
6. Step 6: For a sugar-free cinnamon topping, combine the remaining granular sweetener and cinnamon in a small bowl and sprinkle over the crepe rolls before serving.

Tips & Variations

• Substitute oat flour with almond or whole wheat flour for a different texture and flavor.
• If you prefer a sweeter filling, add a little vanilla extract to the Greek yogurt mixture.
• Add chopped nuts or raisins inside the crepes for extra crunch and sweetness.
• Use honey or agave syrup instead of erythritol if you do not require a sugar-free option.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warm before serving to maintain their softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these crepes gluten-free?

Yes, using oat flour or another gluten-free flour keeps the recipe gluten-free and suitable for those with gluten sensitivities.

What can I use if I don’t have erythritol?

You can replace erythritol with any granular sweetener you prefer, such as stevia blends, monk fruit sweetener, or regular sugar, adjusting sweetness to taste.

Cinnamon Roll Protein Crepes Recipe

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★★★★★

4.9 from 75 reviews

These Cinnamon Roll Protein Crepes are a delicious, high-protein twist on a classic breakfast favorite. Made with oat flour, egg whites, and Greek yogurt, they deliver a fluffy crepe with a sweet and spiced cinnamon filling, perfect for a healthy morning treat or snack.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Crepe Batter

• 40 grams (1/2 scant cup) oat flour (or any flour)
• 1 tbsp maple syrup (or honey)
• 1 egg
• 180 ml (3/4 cup) egg whites

Cinnamon Yogurt Filling

• 80 grams (1/3 cup) Greek yogurt
• 1 tsp granular sweetener (erythritol)
• 1/3 tsp ground cinnamon

For Topping

• 1 tsp granular sweetener (erythritol)
• 1/3 tsp ground cinnamon

Others

• Preferred milk (if necessary, to thin batter)
• Oil or butter for cooking

Instructions

1. Prepare the Batter: In a bowl, combine oat flour, maple syrup (or honey), whole egg, and egg whites. Stir vigorously until you have a smooth and lump-free batter. If the batter is too thick, add a splash of preferred milk to reach a pourable consistency suitable for crepes.
2. Heat the Pan: Place a medium non-stick skillet or crepe pan over medium heat and lightly grease it with oil or butter to prevent sticking.
3. Cook the Crepes: Pour approximately 1/3 cup of batter onto the heated pan. Tilt and move the pan in a circular motion to spread the batter evenly into a thin layer. Cook for 1 to 2 minutes until the edges start to lift and the bottom is lightly golden, then carefully flip and cook the other side for another 30 seconds to 1 minute.
4. Prepare Cinnamon Yogurt Filling: In a separate bowl, mix Greek yogurt with granular sweetener (erythritol) and ground cinnamon until well combined to create a creamy cinnamon-infused filling.
5. Assemble Crepes: Spread the cinnamon yogurt filling evenly over each cooked crepe. Then, roll the crepes tightly to resemble cinnamon rolls.
6. Add Sugar-Free Topping: In a small bowl, combine granular sweetener and ground cinnamon to create a sugar-free cinnamon sugar. Sprinkle this mixture generously over the rolled protein crepes for added sweetness and spice.

Notes

• You can substitute oat flour with any preferred flour, including gluten-free options.
• If the batter is too thick, thin it with a small amount of milk to ensure thin crepes.
• Use a non-stick skillet or crepe pan for best results and easier flipping.
• Maple syrup can be replaced with honey or any other liquid sweetener.
• For a vegan version, substitute egg and egg whites with plant-based alternatives, though texture will differ.

Keywords: protein crepes, cinnamon roll crepes, healthy breakfast, high protein breakfast, low fat crepes, cinnamon yogurt filling