Cinnamon Roll Protein Crepes
Cinnamon Roll Protein Crepes are a delightful blend of sweet and protein-packed goodness, perfect for breakfast or a snack, and easily customizable to fit your dietary needs.
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.
Notes
Best served warm. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or microwave.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 10gFat: 5gSaturated Fat: 2gSodium: 150mgFiber: 2gSugar: 3g
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