Go Back

Cinnamon Roll Protein Crepes

Light and protein-packed crepes with a delicious cinnamon yogurt filling, perfect for a quick and adventurous breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Fusion
Calories: 150
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 40 grams oat flour (or any flour) Can substitute with all-purpose or whole-wheat flour.
  • 1 tbsp maple syrup (or honey)
  • 1 whole egg
  • 180 ml egg whites
  • 80 grams Greek yogurt
  • 1 tsp granular sweetener (erythritol) For the filling.
  • 1/3 tsp ground cinnamon For the filling.
  • 1 tsp granular sweetener (erythritol) For the topping.
  • 1/3 tsp ground cinnamon For the topping.
  • preferred milk (if necessary, to thin)

Method
 

Preparation
  1. In a bowl, combine oat flour, maple syrup (or honey), egg, and egg whites. Stir well until all ingredients are combined and the batter is smooth and lump-free.
  2. Heat a medium non-stick skillet or crepe pan with a little oil or butter over medium heat.
  3. Scoop 1/3 cup of crepe batter over the pan and move the skillet in a circular form to spread the batter evenly.
Cooking
  1. Cook over medium heat for 1 to 2 minutes, then flip.
  2. To make the Cinnamon Yogurt Filling, mix Greek yogurt with granular sweetener and ground cinnamon.
  3. Spread the cinnamon sugar filling over each crepe, then roll.
  4. For the Sugar-free Cinnamon Sugar, in a small bowl, stir together sweetener and cinnamon. Sprinkle on top of protein crepe rolls.
Serving
  1. Serve warm, stacking 3–4 rolls plated, drizzling with warmed maple syrup or melted butter, and dusting with the sugar-free cinnamon sugar.

Notes

For the best crepes, let the batter rest for 5–10 minutes, and ensure to use a non-stick pan to prevent sticking. Don't overfill to avoid tearing.