Cinnamon Roll Protein Crepes (Printable)
Protein-packed crepes with cinnamon swirl filling and cream cheese glaze for a satisfying breakfast.
# What You'll Need:
→ Crepes
01 - 1 cup oat flour (or whole wheat flour)
02 - 2 scoops vanilla protein powder (about 60 g)
03 - 1½ cups unsweetened almond milk (or milk of choice)
04 - 2 large eggs
05 - 1 tbsp melted coconut oil (plus extra for the pan)
06 - 1 tsp vanilla extract
07 - Pinch of salt
→ Cinnamon Filling
08 - 2 tbsp unsalted butter, melted
09 - 2 tbsp brown sugar or coconut sugar
10 - 1½ tsp ground cinnamon
→ Cream Cheese Glaze
11 - 2 oz cream cheese, softened
12 - 2 tbsp milk (or as needed for consistency)
13 - 2 tbsp powdered sugar
14 - ½ tsp vanilla extract
# How To Make:
01 - Combine oat flour, protein powder, eggs, almond milk, melted coconut oil, vanilla extract, and a pinch of salt in a blender. Blend until completely smooth, scraping down the sides as needed. Let the batter rest for 5 minutes to allow the flour to hydrate.
02 - In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until well combined and smooth. Set aside.
03 - Heat a non-stick skillet over medium heat and lightly brush with coconut oil. Pour about ¼ cup of batter into the center of the skillet, tilting and swirling to spread evenly into a thin circle. Cook for 60 to 90 seconds until the edges begin to lift and the bottom is lightly golden. Flip carefully and cook for another 30 to 45 seconds. Transfer to a plate and keep warm. Repeat with the remaining batter.
04 - While the crepes are still warm, spread a thin, even layer of the cinnamon filling over the surface of each crepe. Roll each one up tightly or fold into quarters. Arrange on serving plates.
05 - Whisk together the softened cream cheese, milk, powdered sugar, and vanilla extract in a small bowl until completely smooth and drizzle-able. Add a little more milk if needed to reach the desired consistency.
06 - Drizzle the cream cheese glaze generously over the filled crepes. Serve immediately while warm.
# Expert Tips:
01 -
- You get the warm cinnamon roll experience without the heavy, sluggish feeling that follows a traditional pastry.
- The protein content keeps you full for hours, making this a breakfast that actually works as hard as you do.
- They look fancy enough for brunch guests but come together in half an hour with a blender and a pan.
02 -
- If your batter is too thick the crepes will tear when you try to flip them, so add a splash of milk until it coats the pan like a thin ribbon.
- The cinnamon filling firms up as it cools, so spread it while the crepes are warm or it will clump instead of swirling smoothly.
- Protein powder brands vary wildly in absorbency, so treat the milk measurement as a starting point and adjust by eye.
03 -
- Use a blender for the batter because whisking by hand almost always leaves protein powder lumps that no amount of stirring can fix.
- Cream cheese needs to be truly soft, not just room temperature on the outside, so give it thirty seconds in the microwave or your glaze will be lumpy no matter how hard you whisk.