Description
Indulge in the delicious flavors of a classic cinnamon roll with a protein-packed twist in these Cinnamon Roll Protein Crepes. Perfect for a satisfying and nutritious breakfast or brunch, these crepes are filled with a creamy Greek yogurt mixture and topped with a sweet icing.
Ingredients
Main Crepe Batter:
- 1/2 cup vanilla protein powder
- 1/4 cup all-purpose flour (or oat flour for gluten-free)
- 1 tablespoon granulated sweetener of choice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 3/4 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
- cooking spray or butter for the pan
Filling:
- 1/4 cup Greek yogurt
- 1 tablespoon cream cheese, softened
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon cinnamon
Icing (optional):
- 2 tablespoons powdered sugar
- 1–2 teaspoons milk
Instructions
- Main Crepe Batter: In a mixing bowl, whisk together the protein powder, flour, sweetener, cinnamon, and salt. In another bowl, whisk the almond milk, eggs, and vanilla extract until combined. Gradually add the wet ingredients to the dry, whisking until a smooth batter forms. Let the batter rest for 5 minutes.
- Cooking: Heat a non-stick skillet over medium heat and lightly coat with cooking spray or butter. Pour about 1/4 cup of batter into the pan and swirl to coat the bottom. Cook for 1–2 minutes until edges lift easily, then flip and cook for 30–60 seconds more. Repeat with remaining batter.
- Filling and Serving: In a small bowl, mix Greek yogurt, cream cheese, maple syrup, and cinnamon for the filling. Spread a thin layer of filling over each crepe and roll or fold. For icing, stir powdered sugar and milk until smooth and drizzle over the top if desired. Serve warm.
Notes
- For extra cinnamon roll flavor, sprinkle a bit of cinnamon sugar inside before rolling.
- Store leftovers in the fridge for up to 3 days.
- These can also be reheated in a skillet or microwave.
