Cinnamon Roll Protein Crepes (Printable version)
Protein-packed crepes with cinnamon sugar swirl and cream cheese glaze — a nutritious breakfast in 30 minutes.
# 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
# How To:
01 - Combine oat flour, protein powder, eggs, almond milk, melted coconut oil, vanilla extract, and salt in a blender. Blend until completely smooth with no lumps remaining. Allow the batter to rest for 5 minutes so the flour hydrates properly.
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 spread the batter into a thin, even layer across the pan.
04 - Cook for 60 to 90 seconds until the edges begin to lift and the bottom is lightly golden. Carefully 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 over 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 drizzleable. Add an extra splash of milk if needed to reach the desired consistency.
07 - Drizzle the cream cheese glaze generously over the plated crepes. Serve immediately while warm.
# Expert Advice:
01 -
- You get all the indulgent flavor of a cinnamon roll without spending three hours making dough and waiting for it to rise.
- The protein powder tucked into the crepe batter keeps you full well past noon, which is more than I can say for most breakfast treats.
- They look impressive stacked on a plate with cream cheese drizzling down the sides, but they come together in half an hour.
02 -
- Do not skip the batter resting step because rushing it leads to crepes that tear easily and cook unevenly.
- If your cream cheese is cold, the glaze will be lumpy no matter how hard you whisk, so take it out of the fridge early or microwave it for ten seconds.
03 -
- Use a small ladle or measuring cup to pour the batter so every crepe comes out the same size and thickness.
- Cover your stack of finished crepes with a clean kitchen towel rather than plastic wrap because it keeps them warm without making them soggy.