Cinnamon Roll Protein Crepes (Print)
Thin cinnamon-protein crepes filled with a creamy cinnamon swirl and finished with a light protein glaze.
# Ingredient List:
→ Crepes 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 or gluten-free flour blend (about 60 g)
05 - 1 tablespoon coconut sugar or brown sugar
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon salt
08 - 1/2 teaspoon vanilla extract
→ Cinnamon Filling
09 - 2 tablespoons cream cheese, softened
10 - 2 tablespoons Greek yogurt
11 - 1 tablespoon coconut sugar or brown sugar
12 - 1 teaspoon ground cinnamon
13 - 1/2 teaspoon vanilla extract
→ Protein Glaze
14 - 1/4 cup vanilla or plain protein powder (about 30 g)
15 - 2 tablespoons milk of choice
16 - 1 teaspoon maple syrup (optional)
# How-To Steps:
01 - In a mixing bowl, whisk together the almond milk, eggs, vanilla protein powder, flour, coconut sugar, ground cinnamon, salt, and vanilla extract until a smooth, lump-free batter forms. Let the batter rest for 5 minutes to allow the flour to fully 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 pan, tilting and swirling to spread it into a thin, even layer. Cook for 1 to 2 minutes until the edges begin to lift and the surface sets. Flip with a spatula and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter to produce 4 crepes.
03 - Combine the softened cream cheese, Greek yogurt, coconut sugar, ground cinnamon, and vanilla extract in a small bowl. Stir until the mixture is completely smooth and creamy.
04 - Spread the cinnamon filling evenly across the surface of each warm crepe. Roll them up tightly or fold into quarters, depending on your preference.
05 - Whisk together the protein powder, milk, and maple syrup in a small bowl until the glaze is smooth and free of lumps. Drizzle generously over the filled crepes.
06 - Serve the crepes immediately while still warm. Garnish with an extra dusting of cinnamon or fresh berries if desired.
# Expert Suggestions:
01 -
- You get all the cozy cinnamon roll vibes without the sugar crash that follows.
- Each crepe packs 17 grams of protein, so you stay full well past noon.
02 -
- Protein powder clumps if you dump it all in at once, so sprinkle it in gradually while whisking for the smoothest batter.
- Crepes tear easily if the pan is too hot, so medium heat and patience will save you from frustration.
03 -
- Let the cream cheese sit out for at least thirty minutes before mixing the filling, because cold cream cheese will leave you with tiny stubborn lumps no matter how hard you stir.
- A tiny bit of butter in the pan for the first crepe adds a golden edge that cooking spray alone never quite achieves.