Cinnamon Roll Protein Crepes

In recent years, the culinary world has witnessed a significant shift toward health-conscious eating, with an ever-growing demand for protein-packed recipes that don’t compromise on flavor. Among the many innovative dishes emerging from this trend, Cinnamon Roll Protein Crepes stand out as a delightful combination of indulgence and nutrition. These crepes not only tantalize the taste buds with their warm, comforting flavors reminiscent of a classic cinnamon roll, but they also provide a nourishing boost to kickstart your day.

Start your day with a deliciously healthy twist on breakfast! These Cinnamon Roll Protein Crepes combine the comforting flavors of a classic cinnamon roll with a protein-packed recipe perfect for your nutritional goals. Light, fluffy, and filled with a sweet cinnamon-sugar mixture, these crepes offer both indulgence and health benefits. They’re easy to make, dairy-free, and perfect for athletes or anyone wanting a guilt-free treat. Discover how to whip up this delightful breakfast that will keep you energized and satisfied!

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Ingredients

1 cup protein powder (vanilla or cinnamon flavor)

1/2 cup whole wheat flour

1 cup unsweetened almond milk (or milk of choice)

2 large eggs

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 tablespoon coconut oil (melted)

1 tablespoon honey or maple syrup (optional, for sweetness)

Pinch of salt

For the filling:

2 tablespoons brown sugar (or coconut sugar)

2 teaspoons cinnamon

1 tablespoon butter (melted)

For the glaze:

1/2 cup Greek yogurt

2 tablespoons powdered sugar (optional)

1 teaspoon vanilla extract

Instructions

Make the Crepe Batter: In a large mixing bowl, combine the protein powder, whole wheat flour, cinnamon, and pinch of salt. Stir well to mix dry ingredients. In another bowl, whisk together the almond milk, eggs, melted coconut oil, honey/maple syrup, and vanilla extract. Pour the wet mixture into the dry ingredients and mix until smooth. Let the batter rest for about 10-15 minutes.

Prepare the Filling: In a small bowl, mix together the brown sugar and cinnamon for the filling. Set aside.

Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with oil or butter. Pour about 1/4 cup of the crepe batter into the skillet and quickly swirl to spread it evenly into a thin layer. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden.

Add the Filling: When the crepe is ready, brush melted butter onto the crepe, then sprinkle an even layer of the cinnamon-sugar mixture over the surface. With a spatula, carefully fold the crepe in half and then in half again to form a triangle. Cook for an additional minute to allow the filling to melt slightly.

Repeat: Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, stacking the crepes as you go.

Make the Glaze: In a small bowl, mix together the Greek yogurt, powdered sugar (if using), and vanilla extract until smooth and creamy.

Serve: Stack the crepes on a plate and drizzle the yogurt glaze over the top. Optionally, sprinkle with extra cinnamon, chopped nuts, or fresh fruit for garnish.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4