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Cinnamon Roll Protein Crepes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 72 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 small crepes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

These Cinnamon Roll Protein Crepes offer a deliciously light and healthy twist on classic cinnamon rolls, perfect for a high-protein breakfast or snack. Made with oat flour, egg whites, and naturally sweetened with maple syrup and erythritol, these crepes are filled with a creamy cinnamon Greek yogurt spread and finished with a sugar-free cinnamon sugar topping. They are quick to prepare and satisfy your sweet tooth while supporting your fitness goals.

Ingredients

Scale

Crepes

  • 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 mixing bowl, combine the oat flour, egg, egg whites, and maple syrup. Whisk thoroughly until the mixture is smooth and lump-free. The batter should be thin enough to spread easily.
  2. Cook the crepes: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with cooking spray or a small amount of oil. Pour a small ladle of batter into the pan and swirl to create a thin, even layer. Cook for 1-2 minutes until the edges lift and the crepe is lightly browned, then flip and cook for another 30 seconds to 1 minute. Repeat with remaining batter.
  3. Make the cinnamon yogurt filling: In a small bowl, mix the Greek yogurt with erythritol and ground cinnamon until well combined. Add a splash of milk if needed to loosen the mixture to a spreadable consistency.
  4. Assemble the crepes: Spread a thin layer of the cinnamon yogurt filling over each crepe. Roll or fold the crepes as desired, forming the shape of a cinnamon roll or simply rolled crepe.
  5. Prepare the sugar-free cinnamon sugar: Combine the erythritol and ground cinnamon in a small bowl. Sprinkle evenly over the assembled crepes to finish.
  6. Serve: Enjoy immediately for a warm treat or refrigerate and consume within a day for the best flavor and texture.

Notes

  • Oat flour can be substituted with any preferred flour such as wheat, almond, or gluten-free blends.
  • The batter consistency is key; if too thick, thin it out with a little milk or water.
  • Use a non-stick skillet to prevent sticking and ensure even cooking of delicate crepes.
  • For a vegan version, substitute the egg and egg whites with blended silken tofu or a commercial egg replacer, and use a plant-based yogurt.
  • Adjust the sweetness to your preference by varying the amount of maple syrup and erythritol.
  • These crepes are best eaten fresh but can be stored in the refrigerator for up to 24 hours.

Find it online: https://justworthi.com/cinnamon-roll-protein-crepes-recipe/