Cinnamon Roll Protein Crepes
Delightful and nutritious crepes that blend the flavors of cinnamon rolls with a protein boost, perfect for breakfast or brunch.
Ingredients
For the crepe batter
- 1 cup all-purpose flour
- 2 tablespoons protein powder
- 2 tablespoons sugar or sugar substitute
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
For topping
- to taste cream cheese or Greek yogurt
- to taste additional cinnamon and sugar mixture
Instructions
Preparation
- In a large mixing bowl, combine the flour, protein powder, sugar, ground cinnamon, and salt. Mix the dry ingredients until well blended.
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract together until smooth.
- Gradually pour the wet mixture into the dry ingredients, whisking until you achieve a smooth batter. Let the batter rest for about 10 minutes.
Cooking
- Heat a non-stick skillet over medium heat. Lightly grease the skillet with a small amount of butter or cooking spray.
- Pour about 1/4 cup of batter into the center of the skillet and quickly swirl it to cover the bottom evenly.
- Cook for about 1-2 minutes, or until the edges look set and the crepe is lightly golden. Flip and cook for an additional minute on the other side.
- Repeat this process with the remaining batter, stacking the finished crepes on a plate.
Serving
- Spread a layer of cream cheese or Greek yogurt on each crepe and sprinkle with additional cinnamon and sugar mixture before rolling them up.
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Notes
For serving, stack crepes on a warm plate and garnish with powdered sugar. Top with fresh fruits or a drizzle of syrup for added taste. Store crepes in an airtight container for up to three days in the fridge, or freeze for longer storage.