Cinnamon Roll Protein Crepes: 40g Protein, No Powder (Print Version)
Cinnamon Roll Protein Crepes deliver 40g protein without powder. Enjoy a delicious, high-protein breakfast that tastes like dessert, ready fast.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 1 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Velvety Protein Crepe Batter
01 -
1/2 cup all-purpose flour
02 -
1 large egg
03 -
4 large egg whites
04 -
1/2 cup unsweetened almond milk
05 -
1/4 tsp vanilla extract
06 -
Pinch of salt
07 -
1/2 tsp granulated sugar
→ Warm Cinnamon Swirl
08 -
1 tbsp unsalted butter, melted
09 -
1 tbsp light brown sugar, packed
10 -
1 tsp ground cinnamon
→ Tangy Cream Cheese Glaze
11 -
1/2 cup plain non-fat Greek yogurt
12 -
1 oz light cream cheese, softened
13 -
1 tbsp powdered sugar
14 -
1/4 tsp vanilla extract
15 -
1 tsp milk (dairy or non-dairy, to thin)
→ Garnish & Finishing Touch
16 -
Pinch of ground cinnamon, for garnish
# Instructions:
01 -
In a small bowl, whisk together 1/2 cup plain non-fat Greek yogurt, 1 oz softened light cream cheese, 1 tbsp powdered sugar, and 1/4 tsp vanilla extract until smooth. Add 1 tsp milk, a little at a time, to reach a pourable consistency. Refrigerate while you prepare the Cinnamon Roll Protein Crepes - 40g Protein, No Powder.
02 -
In a medium bowl, combine 1/2 cup all-purpose flour, 1 large egg, 4 large egg whites, 1/2 cup unsweetened almond milk, 1/4 tsp vanilla extract, a pinch of salt, and 1/2 tsp granulated sugar. Whisk until the batter is smooth and free of lumps.
03 -
Cover the crepe batter and let it rest at room temperature for at least 10 minutes. This resting period allows the flour to fully hydrate, resulting in a more tender and flexible crepe, essential for perfect Cinnamon Roll Protein Crepes - 40g Protein, No Powder.
04 -
In a small microwave-safe bowl, melt 1 tbsp unsalted butter. Stir in 1 tbsp packed light brown sugar and 1 tsp ground cinnamon until well combined. This mixture will be drizzled onto your crepes to create the signature cinnamon roll flavor.
05 -
Heat a non-stick pan over medium-low heat. Pour about 1/4 cup of batter, swirling to coat the bottom. Cook for 1-2 minutes until edges set. Drizzle a small amount of the cinnamon swirl mixture over the uncooked side, then flip and cook for another 30-60 seconds. Repeat for remaining batter.
06 -
Lay each cooked crepe flat. Spread a thin layer of the remaining cinnamon swirl mixture (if any) or a little glaze inside. Roll each crepe tightly. Arrange on a plate, drizzle generously with the chilled Tangy Cream Cheese Glaze, and garnish with a pinch of ground cinnamon for your delicious Cinnamon Roll Protein Crepes - 40g Protein, No Powder.
# Notes:
01 -
For best results, use an 8-inch non-stick crepe pan or a well-seasoned cast-iron skillet. Adjust heat as needed to prevent burning.
02 -
If your batter seems too thick after resting, add a tablespoon of almond milk at a time until it reaches a thin, pourable consistency.
03 -
Leftover crepes can be stored in an airtight container in the refrigerator for up to 2-3 days. Store the glaze separately and add just before serving.
04 -
To further increase protein, you could add 1-2 tbsp of unflavored collagen peptides to the batter, or serve with a side of extra Greek yogurt.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Whisk
03 -
Measuring cups and spoons
04 -
8-inch non-stick crepe pan or skillet
05 -
Spatula
06 -
Small microwave-safe bowl
# Nutrition Facts (Per Serving):
Calories: 686 kcal
Total Fat: 21 g
Total Carbohydrate: 78 g
Protein: 41 g