Cinnamon Roll Protein Crepes
Try these healthy protein crepes filled with cinnamon yogurt. No protein powder needed!
Ingredients
For the Crepes:
- 40 grams about ½ scant cup oat flour (or any flour)
- 1 tablespoon maple syrup or honey
- 1 egg
- 180 ml ¾ cup egg whites
For the Cinnamon Yogurt Filling:
- 80 grams ⅓ cup Greek yogurt
- 1 teaspoon granular sweetener erythritol or preferred
- ⅓ teaspoon ground cinnamon
- A splash of milk if needed to thin the mixture
For the Sugar-Free Cinnamon Sugar Topping:
- 1 teaspoon granular sweetener erythritol
- ⅓ teaspoon ground cinnamon
Instructions
Make the Crepe Batter
- In a bowl, combine oat flour, maple syrup or honey, egg, and egg whites. Whisk until the mixture is smooth and lump-free. The batter should be pourable but not watery.
Cook the Crepes
- Heat a medium nonstick skillet or crepe pan over medium heat with a little oil or butter. Once hot, pour in about ⅓ cup of the batter. Quickly tilt and swirl the pan in a circular motion to spread the batter into a thin layer.
- Cook for 1–2 minutes or until the edges lift easily and the bottom is golden. Flip carefully and cook for another 30–60 seconds. Repeat with remaining batter.
Prepare the Filling
- In a small bowl, mix the Greek yogurt with sweetener and cinnamon. If the mixture is too thick, add a splash of milk to reach a spreadable consistency.
Assemble the Crepes
- Spread the cinnamon yogurt mixture across each crepe and roll them up like a cinnamon roll.
Add the Topping
- Mix the sweetener and cinnamon in a small bowl and sprinkle it over the top of the rolled crepes. Serve immediately and enjoy!