Fluffy High Protein Cinnamon Crepes Just Like Mom Used to Make
These Fluffy High Protein Cinnamon Crepes are a nutritious breakfast treat packed with protein and a hint of cinnamon.
Equipment
- - Non-stick skillet
- - Mixing bowl
- Whisk
- Spatula
Ingredients
For the Batter
- 1 cup Oat Flour Gluten-free alternative
- 2 tablespoons Maple Syrup Can substitute with honey or agave
- 1 large Egg Whole egg or flax egg for vegan option
- 2 large Egg Whites Increases protein content
- 1 cup Greek Yogurt Use plain Greek yogurt
- 1 teaspoon Vanilla Extract Optional for richer taste
- 1/2 cup Milk Any type works to thin batter
For the Filling
- 1 cup Greek Yogurt For creamy filling
- to taste Sweetener Mix in your choice of sweetener
- 1 teaspoon Cinnamon Classic flavor
Instructions
Making the Crepes
- In a medium bowl, combine oat flour, maple syrup, egg, and egg whites. Whisk until smooth.
- Gently fold in Greek yogurt and vanilla extract. Gradually add milk until the batter is pourable.
- Blend Greek yogurt with sweetener and cinnamon in a separate bowl for the filling.
- Warm a non-stick skillet and lightly coat it with butter or oil.
- Pour 1/3 cup of batter into the skillet, swirl to form a thin circle, and cook until edges dry.
- Flip the crepe carefully and cook for another 30 seconds to 1 minute.
- Spread yogurt filling over each crepe and roll them up. Sprinkle with extra sweetener and cinnamon.
Notes
Serve with fresh berries or a drizzle of maple syrup for extra flavor.