Description

Enjoy a delicious and protein-packed twist on classic cinnamon rolls with these Cinnamon Roll Protein Crepes. Made with oat flour, egg whites, and Greek yogurt, these crepes are lightly sweetened with maple syrup and erythritol, featuring a luscious cinnamon yogurt filling. Perfect for a healthy breakfast or snack, they combine the comforting flavors of cinnamon rolls while keeping the meal low calorie and high in protein.

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

Optional Topping

1 tsp granular sweetener (erythritol)
1/3 tsp ground cinnamon
Preferred milk, if necessary to thin the batter
Butter or oil for cooking

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Instructions

Prepare the Batter: In a bowl, combine oat flour, maple syrup (or honey), whole egg, and egg whites. Stir thoroughly until you achieve a smooth, lump-free batter.
Heat the Pan: Warm a medium non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil to prevent sticking.
Cook the Crepes: Pour approximately 1/3 cup of batter into the hot pan. Tilt and swirl the pan so the batter spreads evenly into a thin layer. Cook for 1 to 2 minutes or until the edges start to lift and the bottom is golden, then flip and cook the other side briefly.
Make the Cinnamon Yogurt Filling: While the crepes cook, mix Greek yogurt with erythritol and ground cinnamon until well combined to create a sweet cinnamon-flavored filling.
Assemble the Crepes: Spread the cinnamon yogurt filling evenly over each cooked crepe. Roll the crepes tightly to form cinnamon roll shapes.
Add the Cinnamon Sugar Topping: In a small bowl, mix granulated erythritol and ground cinnamon. Sprinkle this sugar-free cinnamon sugar on top of the crepe rolls for an extra flavorful finish.

Notes

If the batter is too thick, add a splash of preferred milk to thin it to a pourable consistency.
Use a non-stick skillet or crepe pan for best results and easy flipping.
Maple syrup can be substituted with honey or omitted to keep sugar levels lower.
For a vegan version, substitute eggs and dairy with appropriate plant-based alternatives.
Store any leftover crepes in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.