Description
These Cinnamon Roll Protein Crepes are a delicious and healthy twist on traditional cinnamon rolls. Packed with vanilla protein powder and oat flour, they provide a satisfying, protein-rich breakfast or snack option. The crepes are light and fluffy, filled with a cinnamon-spiced Greek yogurt mixture, and topped with a creamy, slightly sweet cream cheese drizzle. Perfect for those looking to indulge their cinnamon roll cravings in a nutritious way.
Ingredients
Scale
Crepe Batter
- ½ cup oat flour (or all-purpose flour)
- 1 scoop vanilla protein powder
- 1 cup milk (dairy or non-dairy)
- 2 eggs
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp Greek yogurt
- 1 tbsp honey or maple syrup
Cinnamon Filling
- ½ tsp cinnamon
- 2 tbsp Greek yogurt
- 1 tbsp honey or maple syrup
Cream Cheese Drizzle
- 2 tbsp cream cheese, softened
- 1 tbsp Greek yogurt
- 1 tbsp honey or powdered sugar
- 1 tbsp milk (to thin, if needed)
Instructions
- Make the crepe batter: In a blender, combine all the crepe batter ingredients—oat flour, vanilla protein powder, milk, eggs, cinnamon, vanilla extract, Greek yogurt, and honey or maple syrup—and blend until the mixture is smooth. Let the batter rest for 5 minutes to allow the flour to hydrate.
- Cook the crepes: Heat a non-stick pan over medium heat. Pour a small amount of the batter into the pan and swirl it around to coat the surface evenly, creating a thin layer. Cook for 1-2 minutes on one side until lightly golden, then flip carefully and cook the other side for another 1-2 minutes until cooked through. Transfer the crepe to a plate and repeat with the remaining batter.
- Prepare the cinnamon filling: In a small bowl, mix together Greek yogurt, honey or maple syrup, and cinnamon until fully combined and smooth. This filling provides a creamy, lightly sweet cinnamon flavor perfect for rolling inside the crepes.
- Make the cream cheese drizzle: In another bowl, whisk the softened cream cheese with Greek yogurt, honey or powdered sugar, and milk until smooth and creamy. Add more milk a little at a time if needed to thin the mixture to a drizzle-able consistency.
- Assemble: Spread the cinnamon filling evenly over each crepe, then roll them up tightly. Arrange the rolled crepes on a serving plate and drizzle the cream cheese topping generously over the top. Serve immediately to enjoy warm or at room temperature.
Notes
- You can substitute oat flour with all-purpose flour if preferred.
- Use dairy or non-dairy milk depending on dietary needs.
- Maple syrup or honey can be used interchangeably for sweetness in both batter and fillings.
- If the crepe batter is too thick after resting, thin it slightly with extra milk to ensure smooth spreading in the pan.
- For a vegan version, replace eggs with flax eggs and use plant-based protein powder and dairy substitutes.
- Make sure the pan is not too hot to prevent burning; medium heat works best.
- Cream cheese drizzle can be adjusted for sweetness and thickness to your liking.
