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Cinnamon Roll Protein Crepes Recipe

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4.2 from 62 reviews

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 1 serving (approximately 3 crepes) 1x
  • Diet: Low Fat

Description

Delight in these delicious and nutritious Cinnamon Roll Protein Crepes, perfect for a quick breakfast or snack. Made with oat flour, egg whites, and Greek yogurt, these protein-packed crepes are lightly sweetened with maple syrup and flavored with cinnamon. Filled with a creamy cinnamon yogurt mixture and topped with a sugar-free cinnamon sugar blend, they provide a guilt-free taste of your favorite cinnamon roll in a light, fluffy crepe form.

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

Topping

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

Optional

  • Preferred milk (if necessary, to thin batter)
  • Oil or butter for cooking

Instructions

  1. Prepare the batter: In a bowl, combine oat flour, maple syrup (or honey), whole egg, and egg whites. Stir thoroughly until the batter is smooth and free from lumps, adding a splash of preferred milk if needed to reach a thin, pourable consistency suitable for crepes.
  2. Heat the pan: Place a medium non-stick skillet or a crepe pan over medium heat. Add a small amount of oil or butter to the pan to prevent sticking and heat until hot but not smoking.
  3. Cook the crepes: Pour approximately 1/3 cup of the crepe batter into the heated pan. Immediately tilt and rotate the pan in a circular motion to spread the batter thinly and evenly across the surface. Cook for 1 to 2 minutes, until the edges start to lift and the bottom is lightly browned, then carefully flip the crepe and cook the other side for an additional 30 seconds to 1 minute.
  4. Make the filling: In a small bowl, mix the Greek yogurt with the granular sweetener (erythritol) and ground cinnamon until well combined, creating a smooth cinnamon-flavored yogurt filling.
  5. Fill and roll: Spread the cinnamon yogurt filling evenly over each cooked crepe. Roll the crepe tightly to enclose the filling, forming a neat roll.
  6. Prepare the topping: In a small bowl, combine the remaining sweetener and cinnamon to make a sugar-free cinnamon sugar blend. Sprinkle this mixture generously over the rolled crepes before serving for added flavor and a touch of cinnamon sweetness.

Notes

  • If the batter is too thick, add a small amount of your preferred milk to achieve a smooth, pourable consistency.
  • Use a non-stick skillet or dedicated crepe pan for best results and easier flipping.
  • For an extra indulgent touch, you can add a light drizzle of sugar-free syrup or a sprinkle of chopped nuts on top.
  • These crepes can be prepared ahead of time and refrigerated; reheat gently on a skillet before serving.
  • Substitute the oat flour with gluten-free flour to make this recipe gluten-free.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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