Name: Cinnamon Roll Protein Crepes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 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; 80 grams (1/3 cup) Greek yogurt; 1 tsp granular sweetener (erythritol); 1/3 tsp ground cinnamon; 1 tsp granular sweetener (erythritol); 1/3 tsp ground cinnamon; Preferred milk (if necessary, to thin batter); Little oil or butter for cooking

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Introduction

These Cinnamon Roll Protein Crepes combine the comforting flavors of cinnamon rolls with a healthy, high-protein twist. They’re perfect for a nutritious breakfast or a satisfying snack that feels indulgent yet wholesome.

The image shows three rolled crepes stacked on top of each other on a white plate with a thin dark rim, placed on a white marbled surface. The crepes have a light golden color with a soft texture and are dusted with a fine layer of brown cinnamon powder evenly on top. Each crepe is drizzled with a shiny caramel or dulce de leche sauce in flowing lines over the surface, adding a rich smooth texture and darker brown contrast. In the background, there is a soft white cloth and cinnamon sticks, adding a warm atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
80 grams (1/3 cup) Greek yogurt
1 tsp granular sweetener (erythritol), divided
2/3 tsp ground cinnamon, divided
Preferred milk, if necessary to thin batter
Little oil or butter for cooking

Instructions

Step 1: In a bowl, combine oat flour, maple syrup (or honey), egg, and egg whites. Stir well until the batter is smooth and lump-free. Add a splash of milk if it seems too thick.
Step 2: Heat a medium non-stick skillet or crepe pan over medium heat and lightly grease with oil or butter.
Step 3: Pour about 1/3 cup of batter into the pan. Tilt and rotate the skillet to spread the batter evenly into a thin circle. Cook for 1 to 2 minutes until the edges lift, then carefully flip and cook the other side briefly.
Step 4: In a small bowl, mix Greek yogurt with half of the granular sweetener and half of the cinnamon to create the cinnamon yogurt filling.
Step 5: Spread the cinnamon yogurt filling evenly over each cooked crepe, then roll them up gently.
Step 6: Combine the remaining sweetener and cinnamon in a small bowl to make a sugar-free cinnamon sugar. Sprinkle this over the rolled crepes before serving.

Tips & Variations

Use a non-stick pan to make flipping and rolling the crepes easier.
Substitute oat flour with almond flour for a lower-carb option.
Add a few drops of vanilla extract to the batter for extra flavor.
For a dairy-free version, use a plant-based yogurt and milk substitute.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. For best taste and texture, consume them fresh.

How to Serve

The image shows four rolled crepes stacked in a pyramid shape on a white plate with a thin black rim, placed on a white marbled surface. Each crepe is light golden in color with a soft texture and sprinkled evenly with brown cinnamon powder. Drizzled over the top crepes is a thick, smooth light brown caramel sauce that flows in ribbons down the sides. The crepes are tightly rolled, revealing a small hollow center in each. The background is blurred white fabric, enhancing the focus on the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it refrigerated. Stir it gently before cooking to recombine any settled ingredients.

What if I don’t have granular sweetener?

You can use regular sugar or powdered sweetener in place of erythritol. Adjust quantity to your sweetness preference.