Cinnamon Roll Protein Crepes (Printable Version)
Protein-packed crepes with cinnamon swirl filling and cream cheese glaze for a wholesome morning treat.
# What You'll 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 the mixture is completely smooth and free of lumps. Let the batter rest for 5 minutes to allow the flour to hydrate.
02 - In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until well combined and smooth. 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 skillet, tilting and swirling immediately to coat the bottom in an even, thin layer.
04 - Cook for 60 to 90 seconds until the edges begin to lift and the crepe turns lightly golden. Gently flip with a spatula and cook for another 30 to 45 seconds. Transfer to a plate and keep warm. 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 crepe. 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 smooth and drizzle-able. Add additional milk as needed to reach the desired consistency.
07 - Arrange the filled crepes on a plate and drizzle the cream cheese glaze generously over the top. Serve immediately while warm.
# Expert Hints:
01 -
- The batter comes together in a blender with zero resting drama, so you can go from hungry to eating in under thirty minutes.
- Each crepe packs roughly eighteen grams of protein, which means no midmorning crash or guilt about wanting seconds.
02 -
- Protein powder brands vary wildly in absorbency, so if your batter looks too thick after blending, add almond milk one tablespoon at a time until it pours like heavy cream.
- The first crepe is almost always ugly and that is perfectly normal, so just eat it as a chef snack and move on.
03 -
- Cook crepes on medium heat, not high, because protein powder browns faster than regular flour and you want a golden crepe, not a bitter one.
- Let the cream cheese sit out for at least thirty minutes before making the glaze because cold cream cheese will leave you with sad little lumps no matter how hard you whisk.