Protein-Packed Cinnamon Roll Crepes (Print Version)
# Ingredients:
→ Crepe Batter
01 -
1 cup all-purpose flour (or whole wheat flour for extra fiber)
02 -
2 scoops (about 60g) vanilla protein powder
03 -
1 tablespoon granulated sugar or sweetener of choice
04 -
1/4 teaspoon salt
05 -
1 1/2 cups milk (dairy or plant-based)
06 -
3 large eggs
07 -
2 tablespoons melted butter or coconut oil
08 -
1 teaspoon vanilla extract
→ Cinnamon Filling
09 -
3 tablespoons butter, softened
10 -
1/4 cup brown sugar or coconut sugar
11 -
2 teaspoons ground cinnamon
12 -
1/4 teaspoon ground nutmeg (optional)
→ Cream Cheese Glaze
13 -
4 ounces light cream cheese, softened
14 -
1/4 cup Greek yogurt
15 -
2 tablespoons maple syrup or honey
16 -
1/2 teaspoon vanilla extract
17 -
1-2 tablespoons milk, to thin if needed
# Instructions:
01 -
In a blender, combine flour, protein powder, sugar, salt, milk, eggs, melted butter, and vanilla extract. Blend until smooth and no lumps remain, about 30 seconds. Let the batter rest for at least 15 minutes (or refrigerate overnight).
02 -
While the batter rests, mix the softened butter, brown sugar, cinnamon, and nutmeg (if using) in a small bowl until well combined. Set aside.
03 -
In another bowl, beat the cream cheese until smooth. Add Greek yogurt, maple syrup, and vanilla extract. Mix until well combined and smooth. If the glaze is too thick, add milk one tablespoon at a time until desired consistency is reached. Set aside.
04 -
Heat a non-stick skillet or crepe pan over medium heat. Lightly coat with cooking spray or a small amount of butter. Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even layer. Cook until the edges look dry and the bottom is lightly golden, about 1-2 minutes.
05 -
Carefully flip the crepe using a thin spatula and cook the other side for about 30 seconds to 1 minute. Transfer to a plate and repeat with remaining batter, stacking crepes as you go.
06 -
While each crepe is still warm, spread about 1 tablespoon of the cinnamon filling over the surface, leaving a small border around the edges.
07 -
Roll each crepe up tightly. You can either roll them like traditional crepes or fold them into quarters for a different presentation.
08 -
Drizzle the cream cheese glaze over the rolled crepes. Serve warm, with additional glaze on the side if desired.
# Notes:
01 -
These protein crepes contain approximately 15g of protein per serving (2 crepes).
02 -
For a make-ahead option, prepare the crepe batter and store it in the refrigerator overnight. The filling and glaze can also be made ahead and refrigerated.
03 -
If you prefer a lower-sugar option, you can use a sugar substitute in both the filling and the glaze.