Cinnamon Roll High Protein Crepes

Why You’ll Love This Recipe

This recipe combines the best of both worlds—fluffy, cinnamon-sweet crepes and a high-protein boost. With each bite, you’ll enjoy the nostalgic warmth of cinnamon rolls but without the heavy, sluggish feeling afterward. The crepes are packed with lean protein from egg whites and protein powder, and the cinnamon filling delivers all the comforting flavors you love. What makes it even better is the creamy, protein-packed glaze on top that adds just the right amount of sweetness without excess sugar.

Perfect for fueling your body after a workout or as a light weekend treat, these crepes are customizable, so you can enjoy them your way. Whether you prefer a decadent drizzle of glaze or a lighter version topped with fruit and yogurt, these crepes are a versatile breakfast choice that will keep you satisfied and energized.

Ingredients

For the Crepes

• 1 cup egg whites
• 1 scoop vanilla protein powder
• ½ cup unsweetened almond milk
• ¼ cup oat flour
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Pinch of salt

For the Cinnamon Filling

• 2 tbsp unsalted butter
• 3 tbsp maple syrup or honey
• 1 tbsp coconut sugar
• 2 tsp cinnamon

For the High Protein Glaze

• ½ cup plain Greek yogurt
• 2 tbsp vanilla protein powder
• 1–2 tbsp almond milk (adjust for thickness)
• 1 tsp maple syrup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Mix the crepe batter
   In a blender, combine egg whites, protein powder, almond milk, oat flour, cinnamon, vanilla extract, and salt. Blend until smooth and let the batter rest for about 5 minutes to allow the oat flour to hydrate.

2. Cook the crepes
   Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour about ¼ cup of batter into the pan, swirling to coat the bottom. Cook for 1–2 minutes, flip, and cook the other side for 30–60 seconds. Repeat until all batter is used.

3. Make the cinnamon filling
   In a small saucepan over low heat, melt the butter. Stir in maple syrup, coconut sugar, and cinnamon until smooth. Keep warm.

4. Prepare the glaze
   In a small bowl, whisk together Greek yogurt, protein powder, almond milk, and maple syrup until creamy. Adjust consistency with more almond milk if needed.

5. Assemble the crepes
   Spread a thin layer of the cinnamon filling over each crepe, roll or fold, and drizzle with the high-protein glaze. Serve immediately.

Servings and Timing

Servings: 2–3 servings (depending on crepe size and preference)
Prep time: 10 minutes
Cook time: 15–20 minutes

Variations

• Fruit & Yogurt: For a lighter option, fold your crepes into triangles and top with fresh fruit like berries and a dollop of Greek yogurt.

• Dairy-Free: Use coconut yogurt or any dairy-free yogurt alternative for the glaze.

• Maple Glaze: If you want a bit more sweetness, you can use maple syrup instead of the Greek yogurt glaze.

Storage/Reheating

• Storage: Store any leftover crepes in an airtight container in the refrigerator for up to 2–3 days.

• Reheating: Reheat the crepes in a skillet over low heat for 1–2 minutes per side, or in the microwave for 20-30 seconds. If you’ve already assembled the crepes, remove the glaze before reheating to avoid altering its consistency.

FAQs

1. Can I use whole eggs instead of egg whites?

Yes, you can use whole eggs, but this will change the texture and nutritional content, adding more fat and calories.

2. Can I make the crepes without protein powder?

You can omit the protein powder and replace it with more oat flour or almond flour for a slightly different texture and flavor.

3. Can I make the cinnamon filling ahead of time?

Yes, the cinnamon filling can be made in advance and stored in the refrigerator for up to 3 days.

4. How can I make these crepes sweeter?

You can add extra maple syrup or honey to the batter or glaze to increase sweetness.

5. Can I freeze these crepes?

Yes, you can freeze the crepes individually with parchment paper in between, then reheat them in a skillet or microwave.

6. How can I make this recipe dairy-free?

Use almond milk, coconut yogurt, and any dairy-free protein powder in the recipe for a completely dairy-free version.

7. Can I make these crepes savory instead of sweet?

Yes, you can omit the cinnamon and glaze, and instead, add savory fillings such as spinach, cheese, or lean meats.

8. How do I keep the crepes from sticking to the pan?

Make sure the pan is at the right temperature (medium heat) and lightly spray it with cooking spray before each crepe.

9. Can I use a different type of flour?

Yes, you can use almond flour or coconut flour, but be mindful of the changes in texture and moisture levels.

10. Can I make the glaze thicker?

Yes, add more protein powder or reduce the almond milk to achieve the desired thickness for the glaze.

Conclusion

These cinnamon roll high-protein crepes are the perfect balance of indulgence and nutrition. Whether you need a post-workout meal or a weekend breakfast that won’t weigh you down, this recipe has you covered. With a simple list of ingredients, easy steps, and plenty of room for customization, these crepes will quickly become a favorite in your healthy breakfast rotation. Enjoy them rolled up with creamy glaze or top them with fresh fruit — no matter how you serve them, you’re in for a treat!