Cinnamon Roll Protein Crepes (Print View)
Tender cinnamon protein crepes with creamy filling and light glaze; perfect warm for breakfast or snack.
# Ingredient List:
→ Crep Batter
01 - 1 cup unsweetened almond milk
02 - 2 large eggs
03 - 1/3 cup vanilla protein powder (about 40 g)
04 - 1/2 cup whole wheat flour (about 60 g) or gluten-free alternative
05 - 1 tbsp coconut sugar or brown sugar
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp salt
08 - 1/2 tsp vanilla extract
→ Cinnamon Filling
09 - 2 tbsp cream cheese, softened
10 - 2 tbsp Greek yogurt
11 - 1 tbsp coconut sugar or brown sugar
12 - 1 tsp ground cinnamon
13 - 1/2 tsp vanilla extract
→ Protein Glaze
14 - 1/4 cup vanilla or plain protein powder (about 30 g)
15 - 2 tbsp milk of choice
16 - 1 tsp maple syrup (optional)
# How to Make:
01 - In a mixing bowl, whisk together the almond milk, eggs, vanilla protein powder, whole wheat flour, coconut sugar, ground cinnamon, salt, and vanilla extract until completely smooth. Let the batter rest for 5 minutes to allow the flour to hydrate.
02 - Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour approximately 1/4 cup of batter into the center of the skillet, tilting and swirling to spread it into a thin, even layer across the bottom.
03 - Cook for 1 to 2 minutes until the edges begin to lift away from the pan. Gently flip with a spatula and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter to make 4 crepes total.
04 - In a small bowl, combine the softened cream cheese, Greek yogurt, coconut sugar, ground cinnamon, and vanilla extract. Stir until the mixture is smooth and creamy with no lumps remaining.
05 - Spread an even layer of the cinnamon filling across each warm crepe. Roll them up tightly or fold into quarters, depending on your preference.
06 - Whisk together the protein powder, milk, and maple syrup in a small bowl until a smooth, drizzleable glaze forms. Adjust the milk quantity slightly if needed to reach the desired consistency.
07 - Drizzle the protein glaze over the filled crepes. Serve immediately while warm, garnished with an extra dusting of cinnamon or fresh berries if desired.
# Expert Advice:
01 -
- Each crepe packs 17 grams of protein, so you actually stay full until lunch without reaching for a second breakfast.
- The cinnamon filling tastes indulgent enough to pass as dessert, but the ingredients are ones you can feel genuinely good about eating every morning.
02 -
- Protein powder behaves differently depending on the brand, so add the milk for the glaze a tiny splash at a time until you reach a pourable consistency.
- If your batter tears when flipping, the heat is either too high or you are flipping too early, so patience and medium heat are your best friends.
03 -
- Cook a tiny test crepe first to check your batter consistency and heat level before committing to the real ones.
- Warming your cream cheese in your hands for thirty seconds before mixing saves you from a lumpy filling every single time.