Cinnamon Roll Protein Crepes (Printable Version)
Protein-packed crepes with cinnamon sugar filling and cream cheese glaze for a satisfying breakfast treat.
# What You Need:
→ Crepes
01 - 1 cup oat flour (or whole wheat flour)
02 - 2 scoops vanilla protein powder (about 60 g)
03 - 1½ cups unsweetened almond milk (or milk of choice)
04 - 2 large eggs
05 - 1 tbsp melted coconut oil (plus extra for the pan)
06 - 1 tsp vanilla extract
07 - Pinch of salt
→ Cinnamon Filling
08 - 2 tbsp unsalted butter, melted
09 - 2 tbsp brown sugar or coconut sugar
10 - 1½ tsp ground cinnamon
→ Cream Cheese Glaze
11 - 2 oz cream cheese, softened
12 - 2 tbsp milk (or as needed for consistency)
13 - 2 tbsp powdered sugar
14 - ½ tsp vanilla extract
# Directions:
01 - Combine oat flour, protein powder, eggs, almond milk, melted coconut oil, vanilla extract, and a pinch of salt in a blender. Blend until completely smooth, scraping down the sides as needed. Allow the batter to rest for 5 minutes so the flour fully hydrates.
02 - In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until a smooth, spreadable paste forms. Set aside.
03 - Heat a non-stick skillet over medium heat and lightly brush with coconut oil. Pour about ¼ cup of batter into the center of the pan, tilting and swirling immediately to spread it into an even, thin layer.
04 - Cook for 60 to 90 seconds until the edges begin to lift and the bottom turns lightly golden. Carefully flip with a spatula and cook for another 30 to 45 seconds. Transfer to a warm plate and repeat with the remaining batter.
05 - While the crepes are still warm, spread a thin, even layer of the cinnamon filling across the surface of each one. Roll them up tightly or fold into quarters.
06 - Whisk together the softened cream cheese, milk, powdered sugar, and vanilla extract in a small bowl until completely smooth and drizzle-able. Add additional milk, a splash at a time, if a thinner consistency is desired.
07 - Arrange the filled crepes on serving plates and drizzle generously with the cream cheese glaze. Serve immediately while warm.
# Expert Tips:
01 -
- You get all the cozy cinnamon roll vibes in a lighter, faster format that works for weekdays too.
- The protein powder vanishes completely into the batter, so picky eaters will never suspect a thing.
- Cleanup is minimal since the batter comes together in a blender and everything else is one bowl.
02 -
- The batter needs those five minutes to rest or your crepes will tear easily and cook unevenly.
- Protein powder brands vary wildly in absorbency, so add a splash more milk if the batter seems thick.
- Crepes keep cooking after you remove them from the pan, so pull them when they look just barely done.
03 -
- The first crepe is almost always a test run, so do not stress if it tears or looks messy.
- Spread the cinnamon filling while the crepes are still warm or it will not melt into the layers properly.