Print

Cinnamon Roll Protein Crepes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightfully light and fluffy crepes filled with a creamy cinnamon yogurt mixture, perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 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
  • Preferred milk (if necessary, to thin)
  • 1 tsp granular sweetener (erythritol)
  • 1/3 tsp ground cinnamon

Instructions

  1. Combine the oat flour, maple syrup (or honey), egg, and egg whites in a mixing bowl until smooth.
  2. Heat a medium non-stick skillet or crepe pan over medium heat and add a small amount of oil or butter.
  3. Pour 1/3 cup of the batter into the pan and swirl to spread evenly. Cook for 1-2 minutes until set.
  4. Carefully flip the crepe and cook for an additional minute before removing from the pan.
  5. Mix the Greek yogurt with the granular sweetener and ground cinnamon to create the filling.
  6. Spread the cinnamon “sugar” filling over each crepe and roll them up.
  7. For a sugar-free cinnamon sugar, combine sweetener and cinnamon in a small bowl and sprinkle over rolled crepes.

Notes

For gluten-free, substitute oat flour with almond or coconut flour. Replace honey with agave syrup for a vegan version.

Nutrition

Find it online: https://www.tastysavvy.com/cinnamon-roll-protein-crepes/