Indulge in a delicious and protein-packed breakfast with these Cinnamon Roll Protein Crepes. These crepes are filled with a creamy cinnamon filling and topped with a sweet glaze, making them a perfect treat to start your day.
Author:nadia
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:6 crepes 1x
Category:Breakfast
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
UnitsScale
Crepes:
1/2cup vanilla protein powder
1/4cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon granulated sweetener of choice
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2cup milk (dairy or non-dairy)
2 large eggs
1 teaspoon vanilla extract
butter or non-stick spray for cooking
Cinnamon Filling:
2 tablespoons cream cheese (softened)
1 tablespoon Greek yogurt
1 tablespoon maple syrup or honey
1/2 teaspoon cinnamon
Glaze:
2 tablespoons powdered sugar
1–2 teaspoons milk
1/4 teaspoon vanilla extract
Instructions
Crepes: In a medium bowl, whisk together the protein powder, flour, cornstarch, sweetener, cinnamon, and salt. In a separate bowl, whisk the milk, eggs, and vanilla extract until smooth. Pour the wet ingredients into the dry and whisk until a thin batter forms. Let the batter rest for 5–10 minutes.
Cooking: Heat a non-stick skillet over medium heat and lightly grease with butter or spray. Pour about 1/4 cup of batter into the skillet and swirl to coat the bottom. Cook for 1–2 minutes until edges lift easily, then flip and cook another 30 seconds. Repeat with remaining batter.
Filling: Mix cream cheese, Greek yogurt, maple syrup, and cinnamon until smooth. Spread a thin layer of filling on each crepe and roll up.
Glaze: Mix powdered sugar with milk and vanilla until drizzle consistency. Drizzle over rolled crepes before serving.
Notes
You can use chocolate or cinnamon protein powder for variation.
Filling can be made ahead and stored in the fridge.
Add chopped nuts or sliced banana for extra texture and flavor.