Description
Delight in these Cinnamon Roll Protein Crepes, a healthy twist on a classic treat combining oat flour crepes with a spiced Greek yogurt filling, sweetened naturally and perfect for a high-protein breakfast or snack.
Ingredients
Scale
Crepe Batter
- 40 grams (1/2 scant cup) oat flour (or any flour)
- 1 tbsp maple syrup (or honey)
- 1 egg
- 180 ml (3/4 cup) egg whites
Cinnamon Yogurt Filling
- 80 grams (1/3 cup) Greek yogurt
- 1 tsp granular sweetener (erythritol)
- 1/3 tsp ground cinnamon
- Preferred milk (if necessary, to thin)
Sugar-free Cinnamon Sugar
- 1 tsp granular sweetener (erythritol)
- 1/3 tsp ground cinnamon
Instructions
- Prepare the Batter: In a bowl combine oat flour, maple syrup or honey, egg, and egg whites. Stir well until the batter is smooth and lump-free.
- Heat the Pan: Warm a medium non-stick skillet or crepe pan over medium heat with a little oil or butter to prevent sticking.
- Cook Crepes: Scoop 1/3 cup of batter into the pan, swirling the pan in a circular motion to spread the batter evenly. Cook for 2 minutes or until edges lift easily, then flip and cook the other side for 1 minute.
- Make Cinnamon Yogurt Filling: In a bowl, mix Greek yogurt, granular sweetener, and cinnamon. Add a splash of milk if the mixture is too thick to spread smoothly.
- Assemble Crepes: Spread the cinnamon yogurt filling evenly over each crepe, then roll up gently.
- Add Cinnamon Sugar Topping: Combine sweetener and cinnamon in a small bowl and sprinkle over the rolled crepes before serving.
Notes
- If oat flour is not available, use all-purpose or whole wheat flour as alternatives.
- Maple syrup and honey can be interchanged based on dietary preferences.
- For a thinner filling, add milk gradually until desired consistency is achieved.
- Use a non-stick pan to avoid crepes from sticking and breaking.
- Sweetener erythritol can be substituted with any granular sweetener suitable for baking.
- These crepes can be made ahead and stored in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 crepe roll
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 100 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 90 mg
