Cinnamon Roll Protein Crepes

This cinnamon roll protein crepes have become my go-to weekend breakfast when I want something that feels indulgent but is actually packed with protein and goodness.

Why You’ll Love These Cinnamon Roll Protein Crepes

When my sweet tooth kicks in but I don’t want to derail my health goals, these cinnamon roll protein crepes are my absolute savior! They’re light, fluffy, and have that amazing cinnamon roll flavor without all the guilt. Plus, they’re super quick to make, which means I can satisfy my cravings without spending hours in the kitchen.

Ingredients

For the Crepes:

• 40 grams (1/2 scant cup) oat flour (or any flour you prefer)
• 1 tbsp maple syrup (or honey)
• 1 egg
• 180 ml (3/4 cup) egg whites

For the Cinnamon Yogurt Filling:

• 80 grams (1/3 cup) Greek yogurt
• 1 tsp granular sweetener (erythritol)
• 1/3 tsp ground cinnamon
• A splash of your preferred milk (if necessary, to thin)

For the Sugar-free Cinnamon Sugar:

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

How To Make Cinnamon Roll Protein Crepes

1. In a bowl, I combine the oat flour, maple syrup (or honey), egg, and egg whites. I stir well until all ingredients are completely combined and the batter is smooth and lump-free.
2. Next, I heat a medium non-stick skillet or crepe pan with a little oil or butter over medium heat.
3. I scoop about 1/3 cup of the crepe batter over the pan and move the skillet in a circular motion to spread the batter evenly.
4. Then I cook over medium heat for 1 to 2 minutes before flipping.
5. For the cinnamon yogurt filling, I mix Greek yogurt with granular sweetener and ground cinnamon until well combined.
6. I spread the cinnamon “sugar” filling over each crepe, then roll them up like cinnamon rolls.
7. For the final touch, I make a sugar-free cinnamon sugar by stirring together sweetener and cinnamon in a small bowl.
8. Finally, I sprinkle this mixture on top of my protein crepe rolls for that perfect cinnamon roll finish!

Expert Tips

• Use a good non-stick pan to make flipping these delicate cinnamon roll protein crepes easier.
• Let the batter rest for 5-10 minutes before cooking for even better texture.
• Keep the heat at medium – too hot and the crepes will cook too quickly and be hard to flip.
• If your first crepe doesn’t turn out perfect, don’t worry! The first one is always the test run.
• For extra thin crepes, add a little more liquid to the batter.
• Make sure to spread the batter quickly after pouring it into the pan for even thickness.

Recipe Variations & Possible Substitutions

I love how versatile these cinnamon roll protein crepes are! Sometimes I use vanilla protein powder in place of some of the flour for an extra protein boost. Almond or coconut flour works great for those who are gluten-free. If you’re vegan, a flax egg can substitute the egg, and plant-based yogurt works perfectly for the filling.

When I’m feeling extra indulgent, I add a small drizzle of almond butter or a few chopped nuts on top for added texture and healthy fats. These protein crepes truly adapt to whatever ingredients you have on hand!

Serving and Pairing Suggestions

I love serving these cinnamon roll protein crepes while they’re still warm with a cup of coffee or tea. For a complete breakfast, I pair them with some fresh berries on the side – the tartness of berries complements the sweet cinnamon flavor beautifully.

When I’m serving these to friends for brunch, I create a little crepe bar with different fillings and toppings. Everyone can customize their own cinnamon roll protein crepes exactly how they like them!

Storage and Reheating Tips

When I make a big batch of these cinnamon roll protein crepes, I store the unfilled crepes in an airtight container in the refrigerator for up to 3 days. I place parchment paper between each crepe to prevent them from sticking together.

To reheat, I simply warm them in a microwave for about 15-20 seconds or in a pan over low heat. I find it’s best to add the filling after reheating to keep everything fresh and delicious!

Recipe FAQs

Can I make the batter ahead of time? Yes! I often make my cinnamon roll protein crepe batter the night before and store it in the refrigerator. Just give it a good stir before using.

Are these crepes really high in protein? Absolutely! Between the egg, egg whites, and Greek yogurt filling, these crepes pack a serious protein punch while still tasting like a treat.

Can I freeze these crepes? I’ve frozen the plain crepes with great success. Just thaw in the refrigerator overnight and add the filling fresh when you’re ready to enjoy them.

Will regular sugar work instead of erythritol? Definitely! I use erythritol to keep the sugar content low, but regular sugar works perfectly at the same measurements.

Troubleshooting Tips

If your cinnamon roll protein crepes are tearing when you flip them, try cooking them a bit longer before attempting to flip. Also, make sure your pan is properly heated before adding the batter.

If the batter seems too thick, add a splash of milk to thin it out. Conversely, if it’s too runny, add a bit more flour. The perfect consistency should coat the back of a spoon but still pour easily.

Remember, practice makes perfect with crepes! Even if they don’t look picture-perfect, they’ll still taste amazing rolled up with that delicious cinnamon filling.

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