Cinnamon Roll Protein Crepes (Print Version)
Soft, protein-rich crepes filled with spiced yogurt and topped with sugar-free cinnamon sweetness.
# Ingredients:
→ Crepe Batter
01 -
1/2 scant cup oat flour (40 grams) or any flour
02 -
1 tablespoon maple syrup or honey
03 -
1 large egg
04 -
3/4 cup egg whites (180 ml)
→ Cinnamon Yogurt Filling
05 -
1/3 cup Greek yogurt (80 grams)
06 -
1 teaspoon granular sweetener (erythritol)
07 -
1/3 teaspoon ground cinnamon
08 -
Preferred milk, as needed to thin
→ Sugar-Free Cinnamon Sugar
09 -
1 teaspoon granular sweetener (erythritol)
10 -
1/3 teaspoon ground cinnamon
# Steps:
01 -
In a mixing bowl, whisk together oat flour, maple syrup or honey, egg, and egg whites until a smooth, lump-free batter forms.
02 -
Warm a medium non-stick skillet or crepe pan over medium heat and lightly coat with oil or butter.
03 -
Pour 1/3 cup of batter onto the hot pan, swirling to distribute evenly. Cook for 1 to 2 minutes or until edges begin to lift, then flip and cook briefly until set.
04 -
In a separate bowl, combine Greek yogurt, granular sweetener, and ground cinnamon. Add a splash of preferred milk if necessary to achieve a spreadable consistency.
05 -
Spread the cinnamon yogurt filling over each crepe, then roll tightly.
06 -
Stir the granular sweetener and ground cinnamon together in a small bowl.
07 -
Sprinkle the cinnamon sugar mixture over the rolled protein crepes before serving.
# Notes:
01 -
For optimal texture, ensure the batter is well whisked and rest for several minutes before cooking.