Cinnamon Roll Protein Crepes (Printable)
Thin cinnamon-protein crepes with a creamy cinnamon filling and light protein glaze—best served warm with berries.
# What you'll need:
→ Crepes
01 - 1 cup unsweetened almond milk
02 - 2 large eggs
03 - 1/3 cup vanilla protein powder
04 - 1/2 cup whole wheat flour (or gluten-free alternative)
05 - 1 tablespoon coconut sugar or brown sugar
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon salt
08 - 1/2 teaspoon vanilla extract
→ Cinnamon Filling
09 - 2 tablespoons cream cheese, softened
10 - 2 tablespoons Greek yogurt
11 - 1 tablespoon coconut sugar or brown sugar
12 - 1 teaspoon ground cinnamon
13 - 1/2 teaspoon vanilla extract
→ Protein Glaze
14 - 1/4 cup vanilla or plain protein powder
15 - 2 tablespoons milk of choice
16 - 1 teaspoon maple syrup (optional)
# Directions:
01 - In a mixing bowl, whisk together the almond milk, eggs, protein powder, flour, sugar, cinnamon, salt, and vanilla extract until a smooth, lump-free batter forms. Let the batter rest for 5 minutes to allow the flour to hydrate.
02 - Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour approximately 1/4 cup of batter into the center of the pan, tilting and swirling immediately to spread the batter into a thin, even layer across the surface.
03 - Cook for 1 to 2 minutes until the edges begin to pull away from the pan and the underside is golden. Gently flip with a spatula and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter to make 4 crepes.
04 - In a small bowl, combine the softened cream cheese, Greek yogurt, sugar, cinnamon, and vanilla extract. Beat until the mixture is creamy, smooth, and fully blended.
05 - Spread the cinnamon filling evenly across the surface of each warm crepe. Roll them up tightly into cylinders or fold into quarters, depending on your preference.
06 - Whisk together the protein powder, milk, and maple syrup in a small bowl until a smooth, pourable glaze forms. Drizzle generously over the filled crepes.
07 - Serve immediately while warm. Garnish with an extra dusting of cinnamon or fresh berries if desired.
# Expert Suggestions:
01 -
- Each crepe packs 17 grams of protein, so you can enjoy dessert for breakfast without the crash that follows.
- The cinnamon filling tastes genuinely decadent, yet it comes together with simple pantry staples in minutes.
02 -
- Protein powder can make batter gummy if you overmix, so stop whisking once everything is combined and smooth.
- Letting the batter rest is not optional because skipping this step leads to crepes that tear easily and cook unevenly.
03 -
- Cook your crepes on medium heat, not high, because protein powder browns faster than regular flour and can turn bitter.
- Soften the cream cheese fully before mixing the filling because cold cream cheese will leave you with ugly lumps no matter how hard you stir.