Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Roll Protein Crepes (Perfect for Brunch)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 43 reviews
  • Author: Elina
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving (approximately 2-3 crepes) 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

These Cinnamon Roll Protein Crepes offer a deliciously healthy breakfast option that is high in protein and requires no protein powder. Made with oat flour, eggs, and a cinnamon yogurt filling, they bring the cozy flavor of cinnamon rolls in a light, fluffy crepe form, perfect for a quick and nutritious start to your day.

Ingredients

Scale

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
  • Preferred milk (if necessary, to thin)

Sugar-free Cinnamon Sugar

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

Instructions

  1. Prepare the Batter: In a bowl, combine the oat flour, maple syrup (or honey), egg, and egg whites. Stir thoroughly until the batter is smooth and free of lumps, ensuring even consistency for perfect crepes.
  2. Heat the Pan: Place a medium non-stick skillet or crepe pan on medium heat and lightly grease it with a small amount of oil or butter to prevent sticking and promote even cooking.
  3. Cook the Crepes: Pour about 1/3 cup of the crepe batter onto the heated skillet. Tilt and rotate the pan immediately to spread the batter evenly into a thin layer. Cook for 1 to 2 minutes until the edges lift and the bottom is lightly golden, then carefully flip and cook the other side briefly.
  4. Make the Cinnamon Yogurt Filling: In a separate bowl, mix together the Greek yogurt, granular sweetener (erythritol), and ground cinnamon. If the mixture is too thick, add a splash of preferred milk to thin it to a spreadable consistency.
  5. Assemble the Crepes: Spread a generous layer of the cinnamon yogurt filling over each cooked crepe, then roll them up tightly to create the cinnamon roll style crepe.
  6. Prepare Cinnamon Sugar: In a small bowl, combine the granular sweetener (erythritol) and ground cinnamon to make a sugar-free cinnamon sugar blend.
  7. Serve: Sprinkle the cinnamon sugar blend over the rolled crepes for added flavor and a visually appealing finish. Serve immediately while warm.

Notes

  • You can substitute oat flour with any other flour you prefer, such as whole wheat or almond flour.
  • Use honey as an alternative sweetener if you do not have maple syrup.
  • If the yogurt filling is too thick, thin it with a little milk or plant-based milk to spread easily.
  • For a vegan variation, replace egg and egg whites with a plant-based crepe batter and use vegan yogurt.
  • Cooking times may vary depending on the skillet or stove heat—watch the crepe closely to avoid burning.

Find it online: https://recipes.mbeams.com/cinnamon-roll-protein-crepes-perfect-for-brunch/