Description
These Cinnamon Roll Protein Crepes are a deliciously healthy twist on the classic cinnamon roll, combining protein-rich ingredients into thin, tender crepes filled with a sweet cinnamon yogurt mixture. Perfect for a quick breakfast or snack, these crepes are naturally sweetened and packed with flavor, making them a nutritious and satisfying treat.
Ingredients
Scale
Crepe Batter
- 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
Cinnamon Yogurt Filling
- 80 grams (1/3 cup) Greek yogurt
- 1 tsp granular sweetener (erythritol)
- 1/3 tsp ground cinnamon
Topping
- 1 tsp granular sweetener (erythritol)
- 1/3 tsp ground cinnamon
Additional
- Preferred milk (if necessary, to thin the batter)
- Oil or butter, for greasing the pan
Instructions
- Mix Batter: In a bowl, combine oat flour, maple syrup (or honey), egg, and egg whites. Stir well until the batter is smooth and lump-free, adding a splash of preferred milk if needed to achieve a thin, pourable consistency.
- Heat Pan: Warm a medium non-stick skillet or crepe pan over medium heat and lightly grease with a small amount of oil or butter to prevent sticking.
- Cook Crepes: Pour about 1/3 cup of the crepe batter onto the pan. Tilt and move the pan in a circular motion to spread the batter evenly into a thin layer. Cook for 1 to 2 minutes until edges begin to lift and the bottom is lightly golden, then carefully flip and cook the other side briefly.
- Prepare Filling: In a small bowl, mix Greek yogurt with granular sweetener (erythritol) and ground cinnamon until well combined to create the cinnamon yogurt filling.
- Assemble and Roll: Spread the cinnamon yogurt filling evenly over each cooked crepe. Roll up each crepe tightly to enclose the filling.
- Add Topping: Combine granular sweetener and ground cinnamon to make a sugar-free cinnamon sugar blend. Sprinkle this mixture over the rolled crepes for an extra touch of flavor and sweetness.
Notes
- If the batter is too thick, add a little milk to thin it out to the desired consistency.
- Use a non-stick pan or well-seasoned crepe pan for easy flipping and rolling.
- You can substitute erythritol with any other granular sweetener according to your preference.
- For a dairy-free version, use plant-based yogurt and milk alternatives.
- These crepes are best served warm but can be stored in the fridge for up to 2 days and reheated gently.
