These Cinnamon Protein Crepes are the perfect light and wholesome breakfast or snack.

They’re soft, naturally sweetened, and filled with creamy cinnamon Greek yogurt—topped with a sugar-free cinnamon “sugar” sprinkle for that extra touch of indulgence without the guilt.

Why You’ll Love This Recipe

High-protein and low-sugar

Naturally sweetened with maple syrup or honey

Creamy, spiced Greek yogurt filling

Sugar-free cinnamon topping adds nostalgic flavor

Perfect for breakfast, snack, or meal prep

What You’ll Need (Ingredient Highlights)

Oat flour – A great gluten-free base, but any flour works

Maple syrup or honey – For natural sweetness

Egg + egg whites – Adds structure and protein

Greek yogurt – Thick and creamy, perfect for filling

Cinnamon & erythritol – To make it taste like a cinnamon roll!

Pro Tips Before You Start

Use a non-stick crepe pan or well-oiled skillet for easy flipping

If your batter is too thick, add 1–2 tbsp of water or milk to thin

Make the filling ahead for faster assembly

Roll crepes while slightly warm so they stay pliable

How to Make Cinnamon Protein Crepes

Step 1: Make the Batter

In a mixing bowl, combine oat flour, maple syrup (or honey), egg, and egg whites.

Stir well until smooth and lump-free.

Step 2: Cook the Crepes

Preheat a non-stick skillet or crepe pan over medium heat with a bit of oil or butter.

Pour in 1/3 cup of batter and swirl the pan to spread it evenly.

Cook for 1–2 minutes, then flip and cook the other side. Repeat for all batter.

Step 3: Mix the Filling

In a small bowl, stir together Greek yogurt, erythritol, and cinnamon.

Thin with a splash of milk if needed for easy spreading.

Step 4: Assemble the Crepes

Spread the cinnamon yogurt mixture over each crepe and roll tightly.

Step 5: Add Cinnamon Sugar Topping

Combine sweetener and cinnamon in a small bowl.

Sprinkle on top of the crepes before serving.

What to Serve It With

Fresh berries or banana slices

A drizzle of nut butter or maple syrup

Hot coffee or matcha latte

Extra yogurt on the side for dipping

Variations / Substitutions

Use almond flour or spelt flour instead of oat flour

Swap Greek yogurt for cottage cheese or skyr

Add vanilla or protein powder to the batter

Top with chopped nuts for crunch

Storage & Leftovers

Store rolled crepes in an airtight container in the fridge for up to 3 days

Reheat gently in the microwave or enjoy cold

Filling can be prepped 2–3 days in advance

FAQs

Can I make these crepes ahead of time?
Yes! Cook and store them in the fridge, then fill when ready to eat.

Is there a dairy-free option?
Use coconut yogurt or a dairy-free Greek-style yogurt for the filling.

Can I make them sweeter?
Add more maple syrup to the batter or filling to your taste.

Why is my crepe breaking?
It may be too thick or overcooked.

Try adding a bit more liquid and cook less time.

Can I freeze them?
Yes, stack with parchment between each and freeze in a sealed bag.

Is oat flour gluten-free?
Yes, if labeled certified gluten-free.

Can I skip the cinnamon sugar?
Of course, but it adds a lovely finish with zero added sugar.

Final Thoughts

These Cinnamon Protein Crepes are a sweet way to fuel your day with clean ingredients and satisfying texture.

They’re easy to customize and just indulgent enough to feel like a treat—without the sugar crash.