Description
Delight in these Cinnamon Roll Protein Crepes, a quick and nutritious treat combining the flavors of classic cinnamon rolls with high-protein ingredients. Light and fluffy oat flour crepes are filled with a sweet cinnamon-spiced Greek yogurt mixture, rolled up, and finished with a cinnamon-sugar topping. Perfect for a wholesome breakfast or snack in just 10 minutes.
Ingredients
Scale
Crepe Batter
- 1/3 cup oat flour (or any flour)
- 1 egg plus egg whites from 1 egg
- 1 tablespoon maple syrup (or honey)
Filling
- 1/4 cup Greek yogurt
- 1 teaspoon granular sweetener (erythritol works well)
- 1/2 teaspoon ground cinnamon
Topping
- 1 teaspoon granular sweetener
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the oat flour, maple syrup, egg, and egg whites until you achieve a smooth, lump-free batter.
- Heat the Skillet: Place a nonstick skillet over medium heat and lightly grease it with a small amount of oil or butter to prevent sticking.
- Cook the Crepes: Pour about 1/3 cup of the batter into the pan. Swirl the pan gently to coat the surface evenly with a thin layer. Cook for 1 to 2 minutes until the edges start to lift, then flip carefully and cook the other side briefly until it turns a light golden color.
- Make the Filling: While the crepes cook, combine Greek yogurt with the granular sweetener and ground cinnamon in a small bowl, mixing well to create a sweet, cinnamon-flavored filling.
- Assemble the Crepes: Spread the cinnamon yogurt filling evenly over each cooked crepe. Then, roll each crepe tightly to enclose the filling.
- Add the Topping: Mix the remaining granular sweetener and ground cinnamon together. Sprinkle this cinnamon-sugar mixture liberally over the rolled crepes for a flavorful finish.
Notes
- You can substitute oat flour with whole wheat or gluten-free flour based on your preference.
- For a vegan version, use a flax egg and plant-based yogurt and syrup alternatives.
- Adjust the sweetness by varying the amount of maple syrup or sweetener in the batter and filling.
- Use a nonstick skillet for best results to avoid crepes sticking or tearing.
- These crepes are best served fresh but can be refrigerated and reheated gently.
