Cinnamon Protein Crepes
Light, protein-packed crepes flavored with warm cinnamon, filled with creamy Greek yogurt, and finished with a sweet cinnamon-erythritol sprinkle. Perfect for a guilt-free breakfast or post-workout treat.
Ingredients
Crepe Batter:
- 40 g scant 1/2 cup oat flour (or any flour)
- 1 tbsp maple syrup or honey
- 1 egg
- 180 ml 3/4 cup egg whites
Cinnamon Yogurt Filling:
- 80 g 1/3 cup Greek yogurt
- 1 tsp erythritol
- 1/3 tsp ground cinnamon
- Optional: milk to thin
Cinnamon Sugar Topping:
- 1 tsp erythritol
- 1/3 tsp ground cinnamon
Instructions
- Whisk together all crepe batter ingredients until smooth.
- Preheat a non-stick pan with oil or butter.
- Pour 1/3 cup of batter and swirl to coat. Cook 1–2 minutes, flip and cook another minute.
- Mix yogurt, erythritol, and cinnamon for the filling.
- Spread filling on each crepe and roll.
- Mix erythritol and cinnamon for topping. Sprinkle on top.
- See full steps with tips & photos → https://p4pd.org/cinnamon-protein-crepes/
Notes
- Flour Swaps: Almond flour or protein pancake mix work well too—just adjust liquid as needed.
- Sweetener Alternatives: Use honey or stevia instead of erythritol, adjusting to taste.
- Make-Ahead: Whisk the batter the night before and store covered in the fridge; cook fresh in the morning.