Cinnamon Roll Protein Crepes

These Cinnamon Roll Protein Crepes are my go—to when I am craving something sweet for breakfast but want to keep it light and filling. All the cozy flavors of cinnamon rolls are packed into a tender, protein—rich crepe that never leaves me hungry before lunch. With simple staples like oat flour and Greek yogurt, you get indulgence and nourishment in every bite.

I started making these after a busy week of rushed breakfasts and now I always look forward to breakfast on hectic mornings. My family loves them too and my kids especially like helping roll the crepes.

Ingredients

• Oat flour: Brings whole grain texture and extra protein check that it is finely ground for the best crepe
• Egg: Provides binding as well as tenderness use a fresh egg for the fluffiest results
• Egg whites: Lighten up the crepe and boost protein try to use those from eggs rather than boxed for flavor
• Maple syrup or honey: For a hint of sweetness in the batter real maple syrup makes a difference
• Greek yogurt: For the filling choose full—fat for extra creaminess
• Granular sweetener like erythritol: To keep everything low sugar pick a brand that has a fine grain for blending
• Ground cinnamon: The star flavor of this recipe choose Ceylon cinnamon if possible for sweet warmth
• Preferred milk for thinning the filling if needed: Any milk or milk alternative works here
• A little oil or butter for the pan: Makes the crepes golden without sticking select a neutral oil or classic unsalted butter

Instructions

Prepare the Batter:

In a mixing bowl whisk together oat flour maple syrup egg and egg whites until the mixture is smooth and has no visible lumps This step ensures your crepes will not have clumps and they will be tender

Heat the Pan:

Set a nonstick skillet or medium crepe pan over medium heat Add a light layer of oil or butter to coat the surface You want the pan well heated so the crepes set quickly and do not stick

Cook the Crepes:

Pour about a third cup of the batter into the pan Swirl the pan using your wrist so the batter spreads into a thin even layer Let it cook for about one to two minutes until the edges just start to look set and you can slide a spatula underneath Flip gently and cook the other side just until barely golden

Make the Cinnamon Yogurt Filling:

In a small bowl stir together the Greek yogurt granular sweetener and ground cinnamon Taste and adjust the sweetness or spice level Add a splash of milk if your filling is too stiff so it spreads easily

Fill and Roll:

Take each cooked crepe and spread a thin layer of the cinnamon yogurt filling over the interior Use a spoon or spatula to make sure every bit is covered Roll up the crepe tightly from one end to the other to form a neat cylinder

Prepare the Sugar Free Cinnamon Sugar:

Combine the remaining granular sweetener with ground cinnamon in a bowl Mix until fully integrated so you get a consistent cinnamon hit in every bite

Serve:

Arrange the rolled crepes on a plate and finish with a generous dusting of the cinnamon sugar blend right on top Serve immediately while still warm for maximum enjoyment

The thing I love most is how the Greek yogurt filling turns so creamy inside the warm crepe It reminds me of my grandma’s cinnamon rolls but in a lighter and quicker way My kids and I always sneak a little extra filling when assembling these

Storage Tips

Keep leftover crepes in a sealed container in the fridge for up to two days Lay parchment between them so they do not stick together If storing filled crepes wrap them tightly so the filling stays creamy Reheat gently in a nonstick skillet or microwave but do not overheat to avoid drying them out

Ingredient Substitutions

Swap oat flour for whole wheat or all purpose flour if you prefer Use dairy free yogurt and alternative milk for a fully dairy free version Honey works well if you do not have maple syrup though the flavor changes slightly

Serving Suggestions

Top each crepe with a dollop of extra Greek yogurt and a sprinkle of toasted walnuts or pecans Serve with fresh berries for a pop of color and extra vitamins Drizzle a bit of warmed maple syrup over the rolls for a weekend treat

Cultural Backdrop

Crepes are a classic French breakfast or dessert but these get a modern protein boost and a nostalgic cinnamon roll twist This mashup was born from my craving for cozy bakery flavors without all the work and has become a household favorite I love serving them when we host brunch to impress guests with something special

Seasonal Adaptations

In the fall try adding a few diced apples to the filling In summer swap the cinnamon filling for a fresh berry sauce or even sliced bananas and a dusting of cocoa For winter add a pinch of nutmeg or ginger to elevate the spice You can also layer the crepes in a baking dish for a casserole style brunch dish

Success Stories

Friends who tried this after a workout reported not needing a midmorning snack for the first time They also loved that even after reheating the crepes stayed soft not rubbery I made a double batch on Christmas morning last year and every single one was eaten before presents

Freezer Meal Conversion

Freeze unfilled crepes between parchment layers in a zip top bag up to two months Let them thaw in the fridge then rewarm and fill just before serving The filling can be mixed fresh day of for best texture

These cinnamon roll protein crepes are a breakfast I never get tired of. Roll them up while still warm for the very best flavor.

FAQs about Recipes

→ What flour works best for these crepes?

Oat flour is recommended, but you can substitute with all-purpose or whole wheat flour for similar results.

→ How can I make the crepes extra soft?

Use enough eggs and egg whites to make the batter rich. Avoid overcooking; just let edges set and bottom turn golden.

→ What can I use instead of maple syrup?

Honey is a great alternative to add sweetness and moisture to the batter.

→ Can I make the filling dairy-free?

Yes. Substitute Greek yogurt with a plant-based yogurt and adjust sweetness and texture as needed.

→ How do I keep the crepes from sticking?

Ensure your skillet or pan is non-stick and well-oiled before adding the batter for each crepe.

→ Is it possible to store leftovers?

Wrap filled crepes in foil or airtight container and refrigerate for up to two days. Reheat gently before serving.