Cinnamon Roll Protein Crepes (Print Layout)
Protein-packed cinnamon roll crepes with creamy cinnamon swirl and a light vanilla protein glaze.
# What You Need:
→ Crepes Batter
01 - 1 cup unsweetened almond milk
02 - 2 large eggs
03 - 1/3 cup vanilla protein powder
04 - 1/2 cup whole wheat flour (or gluten-free alternative)
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
15 - 2 tablespoons milk of choice
16 - 1 teaspoon maple syrup (optional)
# Directions:
01 - In a mixing bowl, whisk together the almond milk, eggs, protein powder, flour, sugar, cinnamon, salt, and vanilla extract until completely smooth with no lumps remaining. Allow the batter to rest for 5 minutes.
02 - Heat a non-stick skillet over medium heat and lightly grease with cooking spray. Pour approximately 1/4 cup of batter into the skillet, tilting and swirling to coat the bottom evenly in a thin layer.
03 - Cook for 1 to 2 minutes until the edges begin to pull away from the pan. Flip gently and cook for another 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, sugar, cinnamon, and vanilla extract. Stir until smooth and creamy.
05 - Spread the cinnamon filling evenly across each warm crepe. Roll them up tightly or fold into quarters.
06 - Whisk together the protein powder, milk, and maple syrup until smooth and free of lumps. Drizzle generously over the filled crepes.
07 - Serve immediately while warm. Garnish with an extra dusting of cinnamon or fresh berries if desired.
# Expert Suggestions:
01 -
- You get all the cinnamon roll flavor without spending half your day waiting for yeast dough to proof.
- Each crepe packs 17 grams of protein so you can justify eating them for breakfast on repeat.
02 -
- Letting the batter rest those five minutes is not optional because skipping it leads to crepes that tear when you try to flip them.
- Your cream cheese must be truly softened or you will end up with chunky filling no matter how hard you stir.
03 -
- Use a small non stick pan around eight inches for the most consistent crepe shape and easiest flipping.
- The batter should coat the back of a spoon like heavy cream and if it seems too thick add a splash more milk one teaspoon at a time.