Cinnamon Sweet Protein Crepes (Printable Version)
# What You'll Need:
→ Crepe Batter
01 -
1 cup regular or whole wheat flour (whole wheat adds more fiber)
02 -
2 scoops (roughly 60g) of vanilla protein powder
03 -
1 tablespoon sugar or your favorite sweetener
04 -
1/4 teaspoon salt
05 -
1 1/2 cups any milk you like (cow's milk or plant alternatives)
06 -
3 eggs at room temperature
07 -
2 tablespoons melted butter or liquid coconut oil
08 -
1 teaspoon vanilla flavoring
→ Cinnamon Filling
09 -
3 tablespoons soft butter
10 -
1/4 cup brown sugar or unrefined coconut sugar
11 -
2 teaspoons cinnamon powder
12 -
1/4 teaspoon nutmeg if you want (totally your call)
→ Cream Cheese Glaze
13 -
4 ounces soft light cream cheese
14 -
1/4 cup plain Greek yogurt
15 -
2 tablespoons pure maple syrup or runny honey
16 -
1/2 teaspoon vanilla flavoring
17 -
1-2 tablespoons milk to make it runnier if needed
# How to Make It:
01 -
Throw flour, protein powder, sugar, salt, milk, eggs, melted butter, and vanilla into your blender. Mix for about 30 seconds until everything's smooth with no lumps. Let it sit for at least 15 minutes or stick it in the fridge overnight.
02 -
During the batter's rest time, combine soft butter, brown sugar, cinnamon, and nutmeg (if you're using it) in a small bowl until everything's well mixed. Put it aside for later.
03 -
In a separate bowl, whip the cream cheese till it's smooth and fluffy. Mix in the Greek yogurt, maple syrup, and vanilla until everything's well blended. If it seems too thick, add a bit of milk, one spoon at a time, until you get the right runniness. Set it aside.
04 -
Warm up a non-stick pan over medium heat. Give it a light coating of cooking spray or a dab of butter. Pour about 1/4 cup batter into the middle, then quickly tilt and swirl your pan around to spread the batter into a thin layer. Cook until you see dry edges and a light golden bottom, usually 1-2 minutes.
05 -
Gently flip the crepe with a thin spatula and cook the other side for 30 seconds to a minute. Move it to a plate and keep making crepes with the leftover batter, stacking them as you go.
06 -
While each crepe is still warm, spread about 1 tablespoon of cinnamon filling across the surface, leaving a tiny edge all around.
07 -
Roll each crepe up tight. You can do a traditional roll or fold them into quarters if you want them to look different.
08 -
Pour the cream cheese glaze over your rolled crepes. Serve them warm with extra glaze on the side if anyone wants more.
# Additional Tips:
01 -
Every serving (2 crepes) packs about 15g of protein.
02 -
You can get ahead by making the batter the night before and keeping it in the fridge. The filling and glaze can be prepped early too.
03 -
Want less sugar? Just swap in your favorite sugar substitute for both the filling and glaze.