Description
These Cinnamon Roll Protein Crepes offer a deliciously healthy twist on a classic treat, combining oat flour and egg whites for a protein-packed crepe filled with a cinnamon-spiced Greek yogurt filling and topped with sugar-free cinnamon sugar. Perfect for a nutritious breakfast or snack that satisfies your sweet tooth without the guilt.
Ingredients
Scale
Crepes 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 (optional, to thin)
Sugar-free Cinnamon Sugar
- 1 tsp granular sweetener (erythritol)
- 1/3 tsp ground cinnamon
Instructions
- Make the batter: In a bowl, combine oat flour, maple syrup (or honey), egg, and egg whites. Stir well until all ingredients are combined and the batter is smooth and lump-free.
- Heat the pan: Heat a medium non-stick skillet or crepe pan with a little oil or butter over medium heat, ensuring it’s evenly warmed.
- Cook the crepes: Scoop 1/3 cup of the crepe batter onto the pan and tilt or move the skillet in a circular motion to spread the batter evenly into a thin layer. Cook over medium heat for 1 to 2 minutes until edges start to lift, then flip and cook an additional 1 minute.
- Prepare the filling: Mix the Greek yogurt with granular sweetener and ground cinnamon. Add a splash of preferred milk if the mixture needs thinning for easier spreading.
- Assemble crepes: Spread the cinnamon yogurt filling evenly over each crepe, then carefully roll each crepe into a log shape.
- Make cinnamon sugar topping: In a small bowl, stir together the granular sweetener and ground cinnamon.
- Serve: Sprinkle the sugar-free cinnamon sugar over the rolled crepes and serve immediately.
Notes
- You can substitute oat flour with almond flour or whole wheat flour if desired.
- Use honey or maple syrup as natural sweeteners in the batter, depending on preference.
- Adding a small amount of milk to the yogurt filling helps achieve a smooth and spreadable consistency.
- To prevent sticking, lightly grease the skillet before cooking each crepe.
- For a vegan version, replace eggs and egg whites with a plant-based crepe batter, and use plant-based yogurt.
Nutrition
- Serving Size: 1 crepe roll
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
