Description

These Cinnamon Roll Protein Crepes are a delicious, high-protein twist on a classic pastry favorite. Made with oat flour, egg whites, and Greek yogurt filling flavored with cinnamon and sweetened naturally, they offer a healthier option that satisfies sweet cravings without the guilt. Perfect for breakfast or a snack, these crepes are easy to prepare and combine the comforting flavors of cinnamon rolls with the light texture of thin crepes.

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

Cinnamon Sugar Topping

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

Additional

Preferred milk (if necessary, to thin batter)
Oil or butter for greasing skillet

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Instructions

Prepare the crepe batter: In a bowl, combine the oat flour, maple syrup or honey, whole egg, and egg whites. Stir thoroughly until the mixture is smooth and free of lumps, adjusting the batter’s consistency with a splash of preferred milk if it seems too thick.
Heat the skillet: Warm a medium non-stick skillet or crepe pan over medium heat, lightly greasing it with oil or butter to prevent sticking.
Cook the crepes: Pour approximately 1/3 cup of batter into the center of the pan. Immediately tilt and rotate the skillet in a circular motion to evenly spread the batter into a thin layer. Cook on medium heat for 1 to 2 minutes until edges begin to lift and the top surface looks set, then carefully flip and cook the other side briefly until done.
Make the cinnamon yogurt filling: In a small bowl, blend the Greek yogurt with the granular sweetener and ground cinnamon until evenly combined.
Assemble the crepes: Spread a generous layer of the cinnamon yogurt mixture over each cooked crepe. Roll the crepe tightly into a log shape.
Prepare cinnamon sugar: Mix the granular sweetener and ground cinnamon in a small bowl to create a sugar-free cinnamon sugar blend. Sprinkle this mixture generously over the rolled crepes to evoke the classic cinnamon roll flavor.

Notes

You can substitute oat flour with any flour you prefer, such as all-purpose or almond flour, bearing in mind the texture difference.
If the batter is too thick, gradually add preferred milk to achieve a thin, pourable consistency essential for crepes.
Cooking on medium heat ensures the crepes cook evenly without burning.
The erythritol provides a sugar-free alternative sweetener suitable for diabetic-friendly diets.
To make this recipe vegan, consider substituting egg with a flax or chia egg and using plant-based yogurt and egg whites alternatives.
Use a non-stick pan or a well-seasoned crepe pan for best results and easy flipping.