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Stack of thin cinnamon protein crepes with a creamy filling and sweet cinnamon glaze drizzle.

Cinnamon Roll Protein Crepes

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 1 scoop (30g) Vanilla Whey Protein Powder
  • 2 large Egg Whites
  • 1/4 cup Unsweetened Almond Milk
  • 1 tablespoon Oat Flour
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Vanilla Extract
  • 1/4 cup Non -fat Greek Yogurt
  • 1 tablespoon Light Cream Cheese, softened
  • 1 teaspoon Stevia or Monkfruit sweetener
  • 1/2 scoop (15g) Vanilla Whey Protein Powder (for filling)
  • 1 tablespoon Sugar -free Maple Syrup
  • 1/2 teaspoon Coconut Oil, melted

Method
 

  1. In a blender or whisking bowl, combine 1 scoop protein powder, egg whites, almond milk, oat flour, 1/2 teaspoon of cinnamon, and vanilla extract until a smooth, thin batter forms.
  2. Preheat a non-stick skillet over medium-low heat and lightly coat with non-stick cooking spray.
  3. Pour half of the batter into the center of the skillet, immediately tilting and rotating the pan to spread the batter into a thin, even circle.
  4. Cook for approximately 90 seconds until the edges are set and lift easily, then flip and cook for an additional 30 seconds.
  5. Repeat the process for the remaining batter and set crepes aside.
  6. In a small bowl, whisk together the Greek yogurt, softened cream cheese, sweetener, and the remaining 1/2 scoop of protein powder until smooth.
  7. Spread the protein filling evenly across the center of each crepe and roll them tightly into cylinders.
  8. Whisk together the remaining 1/2 teaspoon of cinnamon, sugar-free syrup, and melted coconut oil to create the glaze.
  9. Drizzle the cinnamon glaze over the rolled crepes and serve immediately.