Cinnamon Roll Protein Crepes (Printable Version)
Sweet cinnamon crepes filled with creamy yogurt and topped with a sugar-free cinnamon sprinkle.
# What You'll Need:
→ Crepe Batter
01 -
1/2 cup oat flour (may substitute with all-purpose flour)
02 -
1 tablespoon maple syrup or honey
03 -
1 large egg
04 -
3/4 cup liquid egg whites
→ Cinnamon Yogurt Filling
05 -
1/3 cup Greek yogurt
06 -
1 teaspoon granular erythritol
07 -
1/3 teaspoon ground cinnamon
08 -
Preferred milk, as needed to thin
→ Sugar-free Cinnamon Sugar
09 -
1 teaspoon granular erythritol
10 -
1/3 teaspoon ground cinnamon
# Step-by-Step Guide:
01 -
In a mixing bowl, whisk together oat flour, maple syrup or honey, egg, and liquid egg whites until the mixture is smooth and lump-free.
02 -
Preheat a medium non-stick skillet or crepe pan over medium heat and lightly grease with oil or butter to prevent sticking.
03 -
Pour about 1/3 cup of batter onto the skillet, swirling to distribute into a thin, even circle. Cook 1 to 2 minutes until the edges begin to set and the base turns golden. Gently flip and cook the other side for a few seconds until set.
04 -
In a small bowl, stir together Greek yogurt, erythritol, and ground cinnamon. If a creamier consistency is desired, incorporate a small amount of milk.
05 -
Spread the cinnamon yogurt filling evenly over each cooked crepe. Roll each crepe tightly into a log.
06 -
Combine erythritol and ground cinnamon in a dish to create a sugar-free topping.
07 -
Dust the tops of the filled crepe rolls with the cinnamon sugar mixture. Serve promptly while warm.
# Additional Notes:
01 -
For thinner crepes, add a splash of milk to the batter. Ensure the skillet is well-heated before pouring the batter for even cooking.