Cinnamon Roll Protein Crepes (Print version)
Light vanilla crepes filled with cinnamon cream cheese swirl, drizzled with sweet glaze for a protein-packed sweet treat.
# What goes in:
→ Crepes
01 - 1 cup all-purpose flour (or oat flour for gluten-free)
02 - 1 scoop (about 30 g) vanilla protein powder
03 - 2 large eggs
04 - 1 cup unsweetened almond milk
05 - 1 tablespoon coconut oil, melted
06 - 1 tablespoon maple syrup or honey
07 - 1 teaspoon vanilla extract
08 - Pinch of salt
→ Cinnamon Swirl Filling
09 - 2 tablespoons unsalted butter, melted
10 - 2 tablespoons brown sugar or coconut sugar
11 - 1 1/2 teaspoons ground cinnamon
12 - 4 oz light cream cheese, softened
13 - 2 tablespoons Greek yogurt
→ Glaze
14 - 1/2 cup powdered sugar
15 - 2 to 3 teaspoons milk, as needed for consistency
16 - 1/2 teaspoon vanilla extract
# Cooking steps:
01 - In a large bowl, whisk together the flour, protein powder, and salt. In a separate bowl, combine the eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract. Gradually pour the wet mixture into the dry ingredients, whisking until completely smooth. Let the batter rest for 5 minutes.
02 - In a small bowl, stir together the melted butter, brown sugar, and cinnamon until well combined. In another bowl, blend the softened cream cheese and Greek yogurt until smooth and creamy. Fold half of the cinnamon-butter mixture into the cream cheese blend.
03 - Heat a nonstick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter onto the skillet and quickly swirl to spread it into a thin, even layer. Cook for 1 to 2 minutes until the edges begin to lift, then flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter.
04 - Spread a thin, even layer of the cinnamon cream cheese filling over each crepe. Drizzle with the remaining cinnamon-butter mixture, then roll each crepe up tightly.
05 - In a small bowl, whisk together the powdered sugar, vanilla extract, and enough milk to reach a smooth, pourable consistency.
06 - Drizzle the glaze generously over the rolled crepes and serve warm.
# Tips from flavorandfeast:
01 -
- They taste remarkably close to a real cinnamon roll but come together in half an hour with no yeast or rising time required.
- Each serving packs about 14 grams of protein, so you actually stay full until lunch.
02 -
- If the batter sits too long it thickens up, so add a splash of milk to bring it back to a thin pourable consistency.
- The cream cheese must be fully softened or you will end up with lumpy filling no matter how hard you stir.
03 -
- Use a small offset spatula to spread the filling evenly and it will save you from tearing delicate crepes.
- Letting the batter rest is not optional because it makes the difference between crepes that tear and crepes that fold like silk.