Description

This Cinnamon Roll Protein Crepes recipe offers a delicious and healthy twist on traditional cinnamon rolls by combining protein-rich ingredients and a sweet cinnamon yogurt filling. Perfect for a quick breakfast or snack, these crepes are made with oat flour, egg whites, and Greek yogurt, then rolled with a cinnamon-sweetened filling and topped with sugar-free cinnamon sugar for a guilt-free treat.

Ingredients

Scale

Crepes Batter

40 grams (1/2 scant cup) oat flour (or any flour)
1 tbsp maple syrup (or honey)
1 large 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

Topping

1 tsp granular sweetener (erythritol)
1/3 tsp ground cinnamon
Preferred milk (optional, if needed to thin batter)

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Instructions

Prepare the batter: In a bowl, combine oat flour, maple syrup (or honey), egg, and egg whites. Stir well until all ingredients are fully blended and the batter is smooth without lumps. Add a small amount of preferred milk if the batter is too thick for spreading.
Heat the pan: Warm a medium non-stick skillet or crepe pan over medium heat and lightly grease with oil or butter to prevent sticking.
Cook the crepes: Pour about 1/3 cup of the crepe batter into the heated pan. Tilt and swirl the pan in circular motions to spread the batter evenly into a thin layer. Cook the crepe for 1 to 2 minutes until the edges lift and the bottom is lightly golden, then carefully flip to cook the other side for another minute.
Make the cinnamon filling: While crepes are cooking, mix Greek yogurt with granular sweetener (erythritol) and ground cinnamon in a small bowl to create a creamy cinnamon yogurt filling.
Assemble the crepes: Spread a generous layer of the cinnamon yogurt filling evenly over each cooked crepe. Roll each crepe tightly starting from one edge.
Add the topping: In a small bowl, combine the granular sweetener and ground cinnamon to make a sugar-free cinnamon sugar mix. Sprinkle this mixture over the rolled protein crepes for extra flavor and a cinnamon sugar finish.

Notes

You can substitute oat flour with any preferred flour such as whole wheat or gluten-free flour.
Adjust sweetness by adding more or less maple syrup or granular sweetener according to your taste.
If batter is too thick, add a little milk to reach desired spreading consistency.
Use a non-stick pan for easier flipping and cooking of crepes.
This recipe is suited for a single serving but ingredients can be multiplied for more servings.
For a vegan version, substitute egg and egg whites with plant-based alternatives but cooking times may vary.