Why Make This Recipe
Cinnamon Roll Protein Crepes are a delicious way to enjoy a sweet treat while getting your protein fix. These crepes are thin and soft, filled with a creamy and flavorful filling that resembles the classic cinnamon roll. They are perfect for breakfast or a snack, giving you the energy you need without all the sugar. You can easily customize them to fit your dietary needs and cravings, making them a versatile choice for any meal.
How to Make Cinnamon Roll Protein Crepes
Ingredients:
- 40g (scant ½ cup) oat flour (or preferred flour)
- 1 tbsp maple syrup or honey
- 1 whole egg
- ¾ cup (180ml) egg whites
- ⅓ cup (80g) Greek yogurt
- 1 tsp erythritol (or sweetener of choice)
- ⅓ tsp ground cinnamon
- A splash of milk, if needed to thin
- 1 tsp erythritol
- ⅓ tsp ground cinnamon
Directions:
- Make the Crepe Batter: In a bowl, whisk together oat flour, whole egg, egg whites, and maple syrup until the mixture is smooth. Let the batter rest for 5 minutes.
- Cook the Crepes: Lightly oil a non-stick pan and set it over medium heat. Pour in some batter to form a thin layer. Cook for 1–2 minutes on each side until the crepe is golden brown. Repeat with the remaining batter.
- Prepare Filling: In a separate bowl, mix Greek yogurt, erythritol, and ground cinnamon. If the mixture is too thick, thin it with a splash of milk.
- Assemble: Spread the yogurt filling over each crepe, then roll them up. Sprinkle with a mixture of cinnamon and erythritol for added flavor.
- Serve: Enjoy the crepes warm. You can drizzle syrup on them or add a dollop of yogurt if you like.
How to Serve Cinnamon Roll Protein Crepes
Cinnamon Roll Protein Crepes are best served warm. You can enjoy them plain, or you can top them with syrup, fresh fruit, or extra yogurt for added flavor and texture. They’re a great breakfast option or a tasty snack any time of the day.
How to Store Cinnamon Roll Protein Crepes
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, place them in a hot skillet for a few seconds on each side or pop them in the microwave for about 20-30 seconds.
Tips to Make Cinnamon Roll Protein Crepes
- Resting the Batter: Allowing the batter to rest helps in achieving more tender crepes.
- Non-stick Pan: A non-stick pan is essential; it prevents the crepes from sticking and makes flipping easier.
- Customize the Filling: Feel free to tailor the filling by adding vanilla extract or nutmeg for different flavors.
Variation
For a chocolate twist, add cocoa powder to the crepe batter or mix in some chocolate chips in the filling. You can also use other flavors of yogurt for different taste profiles.
FAQs
Can I use a different type of flour?
Yes, you can use almond flour or whole wheat flour, but this may change the texture slightly.
Can I make these crepes ahead of time?
Absolutely! You can prepare the crepes in advance and store them in the refrigerator. Just reheat them before serving.
What can I use instead of Greek yogurt?
You can use cottage cheese or even dairy-free yogurt if you’re looking for a non-dairy option.
Cinnamon Roll Protein Crepes
Ingredients
Crepe Batter
- 40 g 40g (scant ½ cup) oat flour (or preferred flour) You can substitute with almond flour or whole wheat flour.
- 1 tbsp 1 tbsp maple syrup or honey Maple syrup provides sweetness and moisture.
- 1 whole 1 whole egg Binding ingredient for crepes.
- ¾ cup ¾ cup (180ml) egg whites Adds protein and lightness.
- ⅓ cup ⅓ cup (80g) Greek yogurt Choose your preferred flavor or type.
- 1 tsp 1 tsp erythritol (or sweetener of choice) Alternative sweetener can be used.
- ⅓ tsp ⅓ tsp ground cinnamon For flavor.
- A splash of milk, if needed to thin Adjust consistency of batter.
Filling
- 1 tsp 1 tsp erythritol For sweetness in filling.
- ⅓ tsp ⅓ tsp ground cinnamon To enhance the cinnamon flavor.
Instructions
Prepare Crepe Batter
- In a bowl, whisk together oat flour, whole egg, egg whites, and maple syrup until the mixture is smooth.
- Let the batter rest for 5 minutes.
Cook the Crepes
- Lightly oil a non-stick pan and set it over medium heat.
- Pour in some batter to form a thin layer.
- Cook for 1–2 minutes on each side until the crepe is golden brown.
- Repeat with the remaining batter.
Prepare Filling
- In a separate bowl, mix Greek yogurt, erythritol, and ground cinnamon.
- If the mixture is too thick, thin it with a splash of milk.
Assemble
- Spread the yogurt filling over each crepe, then roll them up.
- Sprinkle with a mixture of cinnamon and erythritol for added flavor.
Serve
- Enjoy the crepes warm, with optional toppings like syrup or extra yogurt.