Cinnamon Roll Protein Crepes (Printable)
High-protein crepes with creamy cinnamon swirl filling and sweet vanilla glaze for a wholesome morning treat.
# What You'll Need:
→ Crepe Batter
01 - 1 cup all-purpose flour (or oat flour for gluten-free)
02 - 1 scoop (about 3 tablespoons) vanilla protein powder
03 - 2 large eggs
04 - 1 cup unsweetened almond milk
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 ounces light cream cheese, softened
13 - 2 tablespoons Greek yogurt
→ Glaze
14 - 1/2 cup powdered sugar
15 - 2 to 3 teaspoons milk, as needed for consistency
16 - 1/2 teaspoon vanilla extract
# Steps:
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 completely smooth. 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 blend, reserving the remainder for drizzling.
03 - Heat a nonstick skillet or crepe pan over medium heat and lightly grease the surface. Pour about 1/4 cup of batter into the center, tilting and swirling the pan to spread it into a thin, even layer. Cook for 1 to 2 minutes until the edges begin to lift and the underside is lightly golden. Flip carefully and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter.
04 - Spread a thin, even layer of the cinnamon cream cheese filling across each cooked crepe. Drizzle with the reserved cinnamon-butter mixture, then roll each crepe up tightly from one end to the other.
05 - In a small bowl, whisk together the powdered sugar, vanilla extract, and milk, adding the milk gradually until the glaze reaches a smooth, pourable consistency.
06 - Drizzle the glaze generously over the rolled crepes. Serve warm for the best flavor and texture.
# Expert Advice:
01 -
- You get all the cozy cinnamon roll flavor without the hours of waiting for dough to rise.
- The protein powder tucked into the batter keeps you full well past noon, which is rare for something that tastes like dessert for breakfast.
02 -
- Letting the batter rest is not optional, those five minutes let the flour hydrate and the gluten relax so your crepes do not tear.
- If your cream cheese is cold it will leave lumps in the filling, so plan ahead and set it out while you make the batter.
03 -
- Your pan is ready when a drop of water sizzles and dances across the surface instead of just sitting there steaming.
- The first crepe is always ugly and that is completely normal, so just eat it warm from the pan as your chef reward and move on.