Description
Light, fluffy crepes infused with nostalgic cinnamon‑roll flavor and boosted with protein—perfectly balancing comfort and nutrition for breakfast or brunch.
Ingredients
- 1 cup egg whites
- 1 scoop vanilla protein powder
- 1/2 cup unsweetened almond milk
- 1/4 cup oat flour
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- For the filling:
- 2 tbsp unsalted butter
- 3 tbsp maple syrup or honey
- 1 tbsp coconut sugar
- 2 tsp cinnamon
- For the protein glaze:
- 1/2 cup plain Greek yogurt
- 2 tbsp vanilla protein powder
- 1–2 tbsp almond milk (to adjust consistency)
- 1 tsp maple syrup
Instructions
- Blend egg whites, protein powder, almond milk, oat flour, cinnamon, vanilla, and salt until smooth. Rest for 5 minutes.
- Heat a lightly oiled nonstick skillet over medium; pour ~1/4 cup batter, swirl to thin, cook 1–2 minutes, flip and cook another 30–60 seconds. Repeat with remaining batter.
- In a small saucepan, melt butter over low heat. Stir in maple syrup (or honey), coconut sugar, and cinnamon; warm until smooth.
- Whisk Greek yogurt, protein powder, maple syrup, and almond milk until smooth glaze forms.
- Spread filling over each crepe, roll or fold, then drizzle with protein glaze and serve warm.
Notes
- For a chocolate twist, use chocolate protein powder or add cocoa to the batter.
- Top with warm berries or fruit compote for a fresh contrast.
- Dairy‑free? Swap yogurt for coconut yogurt and use plant‑based protein.
- Add chopped nuts (pecans or walnuts) into the filling for crunch.
- Make mini rolls by using smaller crepes, rolling, slicing, and arranging like pull‑apart bites.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: Fusion / Health‑Focused
Nutrition
- Serving Size: 2 crepes with filling & glaze
- Calories: 310
- Sugar: 14g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 0mg
