Introduction

These Cinnamon Roll Protein Crepes combine the comforting flavors of cinnamon rolls with a light, protein-packed crepe. They make for a delicious and healthy breakfast or snack that’s easy to prepare and satisfying to eat.

Three rolled light beige crepes are stacked on a white plate with a thin black rim. The crepes are sprinkled with brown cinnamon powder, which covers their tops and parts of the plate. Drizzled over the crepes is a thick caramel-colored sauce in wavy lines, adding a glossy texture. The setting includes a blurred background with cinnamon sticks and a white marbled surface. A golden fork is partly visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
80 grams (1/3 cup) Greek yogurt
1 tsp granular sweetener (erythritol)
1/3 tsp ground cinnamon
Preferred milk (if necessary, to thin batter)

Instructions

Step 1: In a bowl, combine oat flour, maple syrup (or honey), egg, and egg whites. Stir well until the batter is smooth and free of lumps.
Step 2: Heat a medium non-stick skillet or crepe pan over medium heat with a little oil or butter.
Step 3: Pour about 1/3 cup of batter into the pan. Quickly swirl the pan in a circular motion to spread the batter evenly into a thin crepe. Cook for 1 to 2 minutes, then carefully flip and cook the other side.
Step 4: For the filling, mix Greek yogurt with 1 tsp granular sweetener and 1/3 tsp ground cinnamon until combined.
Step 5: Spread the cinnamon yogurt filling over each cooked crepe and roll it up gently.
Step 6: In a small bowl, mix another teaspoon of granular sweetener with ground cinnamon. Sprinkle this sugar-free cinnamon sugar over the rolled crepes before serving.

Tips & Variations

If the batter is too thick, add a splash of your preferred milk to thin it for easier spreading.
Use honey instead of maple syrup for a different sweetness profile.
Try adding a few chopped nuts or raisins inside the crepes for extra texture.
For a vegan version, substitute egg whites with aquafaba and use plant-based yogurt.

Storage

Store any leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warm. For best texture, consume fresh, as crepes may become slightly soft when stored.

How to Serve

The image shows a white plate holding four rolled crepes stacked in a pyramid shape, with two on the bottom layer, one in the middle, and one on top. Each crepe is light golden brown with a soft and slightly spongy texture. They are sprinkled with a fine dusting of cinnamon powder, giving a warm, speckled look. Drizzled over the crepes are thick, shiny caramel-colored lines of dulce de leche sauce that flow naturally from the top crepe down to the ones below. The plate sits on a white marbled surface with a soft, light background that adds to the warm and cozy feel of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of oat flour?

Yes, all-purpose flour works well. Oat flour adds extra fiber, but any flour can be used depending on your preference.

How do I prevent crepes from sticking to the pan?

Use a good quality non-stick skillet or crepe pan and lightly grease it with oil or butter before cooking each crepe. Make sure the pan is properly heated before adding the batter.

Cinnamon Roll Protein Crepes Recipe

Print Recipe

★★★★★

4.5 from 495 reviews

Delight in these Cinnamon Roll Protein Crepes, a healthy twist on the classic cinnamon roll flavor packed with protein and low in sugar. Soft, thin oat flour crepes are filled with a cinnamon-spiced Greek yogurt filling, rolled up, and topped with a sugar-free cinnamon sugar sprinkle for a guilt-free breakfast or snack option.

Author: Marco
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 crepes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Low Fat

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

Sugar-Free Cinnamon Sugar Topping

1 tsp granular sweetener (erythritol)
1/3 tsp ground cinnamon

Instructions

Prepare Crepe Batter: In a medium bowl, combine oat flour, maple syrup (or honey), whole egg, and egg whites. Stir thoroughly until the batter is smooth and free of lumps.
Heat Pan: Place a medium non-stick skillet or crepe pan over medium heat and add a small amount of oil or butter to lightly coat the surface.
Cook Crepes: Pour approximately 1/3 cup of crepe batter onto the heated pan, tilting and swirling the pan to spread the batter thinly and evenly. Cook for 1 to 2 minutes until the edges begin to lift, then carefully flip and cook the other side briefly.
Make Cinnamon Yogurt Filling: In a separate bowl, mix Greek yogurt with granular sweetener (erythritol) and ground cinnamon until well combined.
Fill Crepes: Spread a generous layer of the cinnamon yogurt filling over each cooked crepe, then roll them up tightly.
Prepare Sugar-Free Cinnamon Sugar: Stir together granular sweetener (erythritol) and ground cinnamon in a small bowl.
Finish and Serve: Sprinkle the cinnamon sugar mixture over the rolled crepes for extra flavor and a touch of sweetness. Serve immediately.

Notes

If the batter is too thick, add a splash of your preferred milk to thin it out for easier spreading.
Use a non-stick pan to prevent sticking and make flipping easier.
These crepes can be enjoyed warm or cold.
For added flavor, consider adding vanilla extract to the batter or filling.
This recipe is naturally gluten-free if using oat flour certified gluten-free.

Keywords: protein crepes, cinnamon roll crepes, healthy crepes, low sugar breakfast, Greek yogurt filling, oat flour crepes