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Cinnamon Roll Protein Crepes

Delicious and nutritious crepes infused with warm cinnamon roll flavors, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 crepes
Course: Breakfast, Snack
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1 cup flour - all-purpose or whole wheat for added fiber
  • 2 scoops protein powder - your favorite flavor
  • 1 cup milk - your choice (dairy or plant-based)
  • 2 large eggs
  • 1 teaspoon cinnamon - the heart of our flavor profile
  • 1 tablespoon sugar - feel free to adjust according to your taste
  • 1 teaspoon vanilla extract - for a hint of warmth
  • as needed Butter or oil - for cooking these delicious delights
For Serving
  • as needed Cream cheese frosting - optional for serving, it’s a sweet finishing touch!

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, protein powder, cinnamon, sugar, and vanilla extract. Whisk together until blended.
  2. In another bowl, whisk the eggs and milk together before gradually adding to the dry ingredients. Mix until you achieve a smooth batter; it should be pourable.
Cooking
  1. Preheat a non-stick skillet or crepe pan over medium heat, adding a small amount of butter or oil to coat the surface.
  2. Pour a ladleful of batter onto the center of the pan, quickly swirling to spread it into a thin, even layer.
  3. Cook for about 1-2 minutes until the edges start to lift and the bottom turns golden brown. Flip carefully and cook for an additional minute on the other side.
Serving
  1. Remove from the pan and stack the crepes on a plate. Top with cream cheese frosting or your choice of toppings. Enjoy warm with a smile!

Notes

For a gluten-free version, swap out the all-purpose flour for a gluten-free blend. Avoid overcooking the crepes; they should be tender yet firm. Ensure crepes are paper-thin to cook evenly and roll easily. Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to a month.