Description
Light, thin protein-packed crepes filled with a cinnamon-sugar swirl and topped with a creamy icing for a healthy, cinnamon roll–inspired breakfast.
Ingredients
- 1 cup egg whites
- 1 scoop vanilla protein powder
- 1/4 cup unsweetened almond milk
- 1/4 cup all-purpose flour or oat flour
- 1 tsp vanilla extract
- Nonstick spray for cooking
- Cinnamon Filling:
- 2 tbsp melted butter or coconut oil
- 2 tbsp brown sugar or sugar substitute
- 1 tsp ground cinnamon
- Icing:
- 1/4 cup Greek yogurt
- 2 tbsp powdered sugar or sugar substitute
- 1–2 tbsp milk (as needed)
Instructions
- In a bowl, whisk together egg whites, protein powder, almond milk, flour, and vanilla until smooth.
- Heat a nonstick skillet over medium heat and lightly coat with spray.
- Pour a thin layer of batter into the skillet, tilting to spread evenly.
- Cook 1–2 minutes until edges lift, then flip and cook another 30 seconds.
- Repeat with remaining batter.
- Mix melted butter, brown sugar, and cinnamon to make the filling.
- Spread a thin layer of cinnamon filling over each crepe and roll or fold.
- For icing, whisk Greek yogurt, powdered sugar, and milk until smooth.
- Drizzle icing over crepes and serve warm.
Notes
- Use whey protein for thinner crepes; casein makes them thicker.
- Add extra cinnamon for stronger flavor.
- Crepes store well in the fridge—reheat gently before serving.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American