Cinnamon Roll Protein Crepes (Print version)
Light protein crepes with creamy cinnamon swirl filling and sweet glaze, perfect for breakfast or dessert.
# What you'll need:
→ Crepes
01 - 1 cup all-purpose flour (about 120 g)
02 - 1 scoop vanilla protein powder (about 30 g)
03 - 2 large eggs
04 - 1 cup unsweetened almond milk (about 240 ml)
05 - 1 tablespoon melted coconut oil
06 - 1 tablespoon maple syrup or honey
07 - 1 teaspoon vanilla extract
08 - Pinch of salt
→ Cinnamon Swirl Filling
09 - 2 tablespoons unsalted butter, melted
10 - 2 tablespoons brown sugar or coconut sugar
11 - 1 1/2 teaspoons ground cinnamon
12 - 4 oz light cream cheese, softened (about 115 g)
13 - 2 tablespoons plain Greek yogurt
→ Glaze
14 - 1/2 cup powdered sugar (about 60 g)
15 - 2 to 3 teaspoons milk, adjusted for consistency
16 - 1/2 teaspoon vanilla extract
# Method:
01 - In a large bowl, whisk together the flour, protein powder, and salt. In a separate bowl, combine the eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract. Gradually pour the wet mixture into the dry ingredients, whisking until a smooth batter forms. Let the batter rest for 5 minutes.
02 - In a small bowl, stir together the melted butter, brown sugar, and cinnamon until well combined. In another bowl, blend the softened cream cheese and Greek yogurt until smooth and creamy. Fold half of the cinnamon-butter mixture into the cream cheese mixture, reserving the remainder for drizzling.
03 - Heat a nonstick skillet or crepe pan over medium heat and lightly grease the surface. Pour approximately 1/4 cup of batter into the center, tilting and swirling the pan to spread the batter into a thin, even layer. Cook for 1 to 2 minutes until the edges begin to lift away from the pan, then flip and cook for another 30 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter.
04 - Spread a thin, even layer of the cinnamon cream cheese filling across each crepe. Drizzle with the reserved cinnamon-butter mixture, then roll each crepe up tightly from one end to the other.
05 - Whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth and pourable, adding more milk as needed. Drizzle the glaze generously over the rolled crepes. Serve warm.
# Expert advice:
01 -
- The cream cheese cinnamon filling tastes genuinely decadent but sneaks in extra protein through Greek yogurt.
- You get all the comfort of a cinnamon roll in a fraction of the time, no yeast or rising required.
02 -
- If your batter looks too thick after resting, add a splash of milk until it pours easily and spreads thin in the pan.
- Overcooking the first side makes the crepes brittle and prone to cracking when you roll them, so pull them while they are still flexible.
03 -
- Use an offset spatula to flip the crepes, it gives you far more control than a traditional flip and reduces tears dramatically.
- Warm the cream cheese filling slightly before spreading so it glides on without pulling or tearing the delicate crepe surface.