Description
Delicious and protein-packed Cinnamon Roll Protein Crepes made with oat flour, egg whites, Greek yogurt, and a sweet cinnamon filling. These crepes are a healthy, low-sugar breakfast option that combines the flavors of cinnamon rolls with a nutritious boost, perfect for a quick and satisfying meal.
Ingredients
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
- Liquid milk (optional, to thin batter as needed)
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
Instructions
- Prepare the Batter: In a bowl, combine oat flour, maple syrup or honey, whole egg, and egg whites. Stir well until the mixture is smooth and free of lumps. If the batter is too thick, add a little of your preferred milk to thin it to a pourable consistency suitable for crepes.
- Heat the Pan: Warm a medium non-stick skillet or crepe pan over medium heat and lightly grease it with oil or butter to prevent sticking.
- Cook the Crepes: Pour approximately 1/3 cup of the batter onto the pan, then tilt and rotate the skillet in a circular motion to spread the batter evenly into a thin layer. Cook for about 1 to 2 minutes until the edges set and surface bubbles form, then carefully flip and cook the other side briefly until lightly golden.
- Make the Cinnamon Yogurt Filling: In a separate bowl, mix Greek yogurt with the erythritol sweetener and ground cinnamon until well combined, creating a creamy cinnamon-sugar filling.
- Fill and Roll: Spread a layer of the cinnamon yogurt filling evenly over each cooked crepe. Carefully roll the crepe into a log shape to encase the filling.
- Prepare the Sugar-Free Cinnamon Sugar: In a small bowl, blend the remaining erythritol with ground cinnamon to create a sugar-free cinnamon sugar topping.
- Finish and Serve: Sprinkle the cinnamon sugar mixture generously over the rolled protein crepes and serve immediately while warm for a flavorful breakfast or snack.
Notes
- You can substitute oat flour for other flours like whole wheat or gluten-free blends as needed.
- Adjust the sweetness by increasing or reducing the maple syrup and sweetener to taste.
- If batter is too thick, thin it with a splash of milk until it reaches desired consistency for spreading thin crepes.
- Use a non-stick pan and light oil or butter to avoid crepes sticking and tearing.
- These crepes are best eaten fresh but can be stored refrigerated and gently reheated.
- For a vegan option, substitute egg and egg whites with plant-based alternatives but note texture changes.
