I recently discovered a delightful way to enjoy the flavors of cinnamon rolls in a healthier form: cinnamon roll protein crepes. These crepes are soft, sweet, and packed with protein, making them a perfect breakfast or snack option. The best part? I didn't need any protein powder to make them.
Why You’ll Love This Recipe
I love this recipe because it combines the comforting taste of cinnamon rolls with the lightness of crepes. It's quick to prepare, requires simple ingredients, and satisfies my sweet tooth without compromising my health goals. The use of egg whites and Greek yogurt provides a substantial protein boost, keeping me full and energized throughout the morning.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Oat flour (or any flour)
- 1 egg
- 180 ml (¾ cup) egg whites
- 1 tablespoon maple syrup (or honey)
Cinnamon Yogurt Filling:
- 80 grams (⅓ cup) Greek yogurt
- 1 teaspoon granular sweetener (I prefer erythritol)
- ⅓ teaspoon ground cinnamon
Sugar-free Cinnamon Sugar Topping:
- 1 teaspoon granular sweetener
- ⅓ teaspoon ground cinnamon
Directions
- In a bowl, I combine oat flour, maple syrup, egg, and egg whites. I stir until the batter is smooth and lump-free.
- I heat a nonstick skillet over medium heat with a little oil or butter.
- Pouring ⅓ cup of batter into the pan, I swirl it to spread evenly. I cook each crepe for 1 to 2 minutes before flipping.
- For the filling, I mix Greek yogurt with sweetener and cinnamon until well combined.
- Once the crepes are ready, I spread the filling over each, roll them up, and place them on a plate.
- I prepare the topping by mixing sweetener and cinnamon, then sprinkle it over the crepes before serving.
Servings and Timing
This recipe yields 1 serving, perfect for a satisfying breakfast or snack. It takes about 5 minutes to prepare and another 5 minutes to cook, totaling approximately 10 minutes from start to finish.
Variations
I sometimes add ½ teaspoon of vanilla extract to the batter for extra flavor. If I'm in the mood for a different filling, I might use flavored yogurt or add a drizzle of honey. For a dairy-free option, I substitute Greek yogurt with a plant-based alternative.
Storage/Reheating
If I have leftovers, I store the crepes in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a skillet over low heat for a couple of minutes or microwave them for about 20 seconds until warm.
FAQs
What can I use instead of oat flour?
I often use whole wheat flour or all-purpose flour as alternatives to oat flour. The texture may vary slightly, but the crepes still turn out delicious.
Can I make the batter ahead of time?
Yes, I prepare the batter the night before and store it in the refrigerator. I give it a good stir before cooking the crepes in the morning.
Is there a substitute for egg whites?
If I don't have egg whites, I use two whole eggs instead. This changes the nutritional content slightly but still results in tasty crepes.
Can I freeze the crepes?
I freeze the cooked crepes by placing parchment paper between each and storing them in a freezer bag. When ready to eat, I thaw them in the refrigerator and reheat as needed.
How can I make the crepes sweeter?
To satisfy my sweet tooth, I add a bit more maple syrup to the batter or include a sweeter filling, like a fruit compote or flavored yogurt.
Conclusion
Cinnamon roll protein crepes have become a staple in my breakfast rotation. They're quick to make, customizable, and provide a healthy dose of protein to start my day. Whether I'm craving something sweet or need a nutritious meal on the go, these crepes always hit the spot.
Cinnamon Roll Protein Crepes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: Healthy
- Diet: Low Fat
Description
These cinnamon roll protein crepes combine the sweet, comforting flavor of cinnamon rolls with the light, nutritious benefits of protein-rich crepes. Perfect for a healthy breakfast or snack without using protein powder.
Ingredients
- ¼ cup oat flour (or any flour)
- 1 egg
- 180 ml (¾ cup) egg whites
- 1 tbsp maple syrup (or honey)
- 80 grams (⅓ cup) Greek yogurt
- 1 tsp granular sweetener (erythritol preferred)
- ⅓ tsp ground cinnamon (for filling)
- 1 tsp granular sweetener (for topping)
- ⅓ tsp ground cinnamon (for topping)
Instructions
- In a bowl, combine oat flour, maple syrup, egg, and egg whites. Stir until the batter is smooth and lump-free.
- Heat a nonstick skillet over medium heat with a little oil or butter.
- Pour ⅓ cup of batter into the pan and swirl to spread evenly. Cook each crepe for 1 to 2 minutes before flipping.
- Mix Greek yogurt with sweetener and cinnamon to make the filling.
- Spread the filling over each crepe, roll them up, and place on a plate.
- Mix sweetener and cinnamon for the topping and sprinkle over the crepes before serving.
Notes
- Add ½ teaspoon vanilla extract to the batter for enhanced flavor.
- Use flavored or plant-based yogurt as a variation for the filling.
- Store in an airtight container in the fridge for up to 2 days.
- To reheat, use a skillet over low heat or microwave for 20 seconds.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
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