Cinnamon Roll Protein Crepes (Printable View)
Protein-rich crepes filled with cinnamon swirl and topped with cream cheese glaze for a wholesome breakfast treat.
# What You Need:
→ Protein Crepes
01 - 1 cup oat flour or all-purpose flour
02 - 2 scoops vanilla protein powder (about 50–60 g)
03 - 1¼ cups unsweetened almond milk or dairy milk
04 - 2 large eggs
05 - 1½ tablespoons melted coconut oil or butter
06 - 1 tablespoon maple syrup or honey
07 - ½ teaspoon ground cinnamon
08 - Pinch of salt
→ Cinnamon Swirl Filling
09 - 2 tablespoons unsalted butter, softened
10 - 3 tablespoons brown sugar or coconut sugar
11 - 1½ teaspoons ground cinnamon
→ Cream Cheese Glaze
12 - 2 oz light cream cheese, softened
13 - 2 tablespoons Greek yogurt
14 - 1½ tablespoons maple syrup or honey
15 - ½ teaspoon vanilla extract
# How To Make It:
01 - In a large mixing bowl, whisk together the oat flour, protein powder, and salt until evenly distributed.
02 - In a separate bowl, beat the eggs, then stir in the almond milk, melted coconut oil, and maple syrup until well combined.
03 - Gradually pour the wet mixture into the dry ingredients, whisking continuously until a smooth, pourable batter forms. Stir in the ground cinnamon.
04 - Lightly oil a nonstick skillet and set it over medium heat. Pour ¼ cup of batter into the pan, tilting and swirling to spread it into a thin, even layer. Cook for 1 to 2 minutes until the edges begin to lift, then flip and cook for 30 seconds more. Transfer to a plate and repeat with the remaining batter.
05 - In a small bowl, blend the softened butter, brown sugar, and ground cinnamon until a smooth, spreadable paste forms.
06 - Spread a thin, even layer of the cinnamon swirl filling over each cooked crepe, then roll or fold them into shape.
07 - Whisk together the softened cream cheese, Greek yogurt, maple syrup, and vanilla extract in a small bowl until completely smooth and creamy.
08 - Drizzle the cream cheese glaze generously over the filled crepes and serve warm.
# Expert Advice:
01 -
- You get all the cozy cinnamon roll vibes without waiting for dough to rise.
- Each serving packs 16 grams of protein, so you can honestly call it breakfast.
02 -
- The batter needs to rest for five minutes before cooking or the crepes will tear every single time.
- Too much heat causes the protein powder to brown oddly, so keep the skillet at medium and adjust down if needed.
03 -
- Use a small ladle or measuring cup to pour the batter so every crepe comes out the same size and cooks evenly.
- Let the cream cheese sit out for at least thirty minutes before making the glaze or you will be whisking lumps forever.