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.