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- 1 cup rolled oats (blended into flour) - 1 scoop vanilla protein powder - 2 large eggs - 1 cup almond milk (or any milk of your choice) - 1 tablespoon ground cinnamon - 1 tablespoon honey or maple syrup - 1 teaspoon vanilla extract - Pinch of salt These ingredients form the base of your crepes. Using rolled oats gives a hearty touch and adds nutrition. The protein powder helps to make your breakfast filling and satisfying. - 2 tablespoons cream cheese (softened at room temperature) - 1 tablespoon maple syrup - 1/2 teaspoon ground cinnamon This filling adds a creamy layer that enhances the cinnamon flavor. The cream cheese pairs well with the sweetness from maple syrup. - 1 large banana, sliced - 2 tablespoons chopped pecans (optional) - Extra maple syrup for drizzling Adding sliced bananas gives freshness and a nice texture. Chopped pecans add crunch, making every bite delightful. A drizzle of maple syrup ties everything together, making it a sweet treat. {{ingredient_image_2}} To make oat flour, take 1 cup of rolled oats. Place the oats in a blender. Blend them on high until they turn into a fine flour. This oat flour will be the base for your crepes. It is easy to make and keeps the crepes healthy. In a mixing bowl, add the oat flour, 1 scoop of vanilla protein powder, and 2 large eggs. Pour in 1 cup of almond milk. You can use any milk you like. Next, add 1 tablespoon of ground cinnamon, 1 tablespoon of honey or maple syrup, and 1 teaspoon of vanilla extract. Mix all these ingredients with a whisk until the batter is smooth. Let it rest for about 10 minutes. This resting time helps thicken the batter. Heat a non-stick skillet over medium heat. Once hot, pour about 1/4 cup of the crepe batter into the pan. Tilt the pan gently in a circular motion. This helps the batter coat the bottom evenly. Cook the crepe for 2-3 minutes. Look for the edges to lift and the bottom to turn golden-brown. Carefully flip the crepe and cook for another minute. Repeat this with the rest of the batter. Stack the cooked crepes on a plate. Take one crepe and spread a generous layer of the cream cheese filling on one half. Fold the crepe over to cover the filling. This creates a lovely pocket of flavor inside. Place the filled crepes on a serving plate. Top with sliced bananas and chopped pecans if you like. Drizzle extra maple syrup over the top for a sweet finish. Enjoy each delightful bite of your Cinnamon Roll Protein Crepes! To make the best crepes, start with a smooth batter. Ensure your oat flour is fine. Let the batter rest for about 10 minutes. This helps the crepes cook evenly. Use a non-stick skillet at medium heat. This keeps the crepes from sticking. Pour just enough batter to cover the pan. Tilt the pan gently to spread it out. Cook until the edges lift, then flip carefully. You can swap almond milk for any milk you like. Cow's milk or oat milk works great too. If you don't have protein powder, try using ground nuts. For a dairy-free option, use vegan cream cheese. Maple syrup can be replaced with agave nectar or honey. For fluffier crepes, beat your eggs well before mixing. This adds air to the batter. Cooking on low heat can help them rise a bit. Make sure your skillet is hot before adding the batter. This gives a nice golden color to your crepes. If you want to stack them, place parchment paper in between. This keeps them from sticking together while you cook. Pro Tips Use Fresh Ingredients: Always opt for fresh eggs and high-quality maple syrup for the best flavor in your crepes. Rest the Batter: Allowing the batter to rest for about 10 minutes helps to achieve a smoother consistency and better texture in the cooked crepes. Heat Control: Make sure your skillet is at the right temperature before adding the batter. If it’s too hot, the crepes will burn; too cool, and they won’t cook properly. Experiment with Fillings: Feel free to get creative with the fillings! Nut butters, fresh fruits, or yogurt can all be delicious alternatives to the cream cheese filling. {{image_4}} You can change the flavor of your crepes easily. Try adding cocoa powder for a chocolate twist. A few tablespoons of pumpkin puree can give a fall vibe. For a fruity taste, add mashed berries or pureed peaches to the batter. Adjust the sweetness with flavored syrup or sweetener. To make these crepes gluten-free, ensure your oats are certified gluten-free. Blend the oats as mentioned in the recipe. For a vegan option, swap the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water and let it sit until it thickens. Use plant-based cream cheese for the filling. You can get creative with fillings. Nut butters, like almond or peanut, add great flavor and protein. Swap cream cheese for Greek yogurt mixed with honey. For toppings, try fresh berries, chopped nuts, or shredded coconut. A sprinkle of cinnamon or a dash of vanilla can boost the taste even more. To keep your leftover crepes fresh, stack them neatly with parchment paper between each one. Place the stack in an airtight container. Store them in the fridge for up to three days. This method helps prevent them from sticking together and keeps them soft. When you're ready to enjoy your crepes again, heat a non-stick skillet over low heat. Place the crepe in the skillet and heat it for about 1-2 minutes on each side. You can also warm them in the microwave for about 15-20 seconds. Just be careful not to overheat them, or they may become tough. If you want to save crepes for later, freezing is a great option. Lay each crepe flat on a baking sheet and freeze them for about an hour. Once frozen, stack them with parchment paper and put them in a freezer bag. They can last up to two months in the freezer. When you want to eat them, just thaw in the fridge overnight and reheat as mentioned above. Yes, you can make these crepes ahead of time. Cooked crepes can be stored in the fridge for 2-3 days. Just stack them with parchment paper between each crepe to keep them from sticking. When ready to eat, simply reheat them in a skillet or microwave. If you don’t have almond milk, you can use any milk you like. Options include oat milk, soy milk, or regular cow's milk. Each will give a slightly different taste, but all work well in this recipe. To make the crepes sweeter, add more honey or maple syrup to the batter. For less sweetness, reduce the amount of sweetener. You can also skip the filling sweetener if you want a more savory taste. Absolutely! These crepes are perfect for meal prep. You can make a batch and store them in the fridge. Just reheat them for a quick breakfast or snack. Fill them right before serving for the best flavor. Yes, you can easily double or triple the batter. Just keep the same ratios for all ingredients. This way, you can enjoy more crepes without extra work! In this post, we explored how to make delicious cinnamon roll protein crepes. I shared the key ingredients, including oat flour and tasty fillings. You learned step-by-step instructions, from making the batter to cooking the crepes. We covered helpful tips for perfect texture and flavor variations to suit your needs. With proper storage methods, you can enjoy these crepes later too. Now, you're ready to impress with this fun recipe. Enjoy making and tasting these crepes!

Cinnamon Roll Protein Crepes

Delicious and healthy crepes filled with a creamy cinnamon filling, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup rolled oats (blended into flour)
  • 1 scoop vanilla protein powder
  • 2 large eggs
  • 1 cup almond milk (or any milk of your choice)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons cream cheese (softened at room temperature)
  • 1 tablespoon maple syrup
  • 0.5 teaspoon ground cinnamon
  • 1 large banana, sliced
  • 2 tablespoons chopped pecans (optional)
  • extra maple syrup for drizzling

Instructions
 

  • Make Oat Flour: Place rolled oats into a blender and blend on high until they achieve a fine, flour-like consistency. This will serve as your oat flour base for the crepes.
  • Mix Crepe Batter: In a clean mixing bowl, combine the oat flour, vanilla protein powder, eggs, almond milk, ground cinnamon, honey (or maple syrup), vanilla extract, and a pinch of salt. Use a whisk to mix the ingredients together until the batter is smooth and free of any lumps. Allow the batter to rest for about 10 minutes—this will help thicken it slightly.
  • Prepare Filling: In a small mixing bowl, combine the softened cream cheese, maple syrup, and ground cinnamon. Mix well until the filling is smooth and creamy. Set this mixture aside to be used later.
  • Cook Crepes: Heat a non-stick skillet over medium heat until hot. Pour about 1/4 cup of the crepe batter into the pan, tilting it gently in a circular motion to evenly coat the bottom. Cook the crepe for 2-3 minutes, or until the edges begin to lift and the underside develops a golden-brown color. Carefully flip the crepe and cook for an additional minute on the opposite side. Repeat this process with the remaining batter, stacking the cooked crepes on a plate.
  • Assemble Crepes: For each crepe, spread a generous layer of the cream cheese filling on one half, then fold the crepe over to encase the filling inside.
  • Serve: Arrange the filled crepes on a serving plate. Top generously with sliced bananas, a sprinkle of chopped pecans if using, and a lavish drizzle of maple syrup.

Notes

Neatly stack the crepes on a plate, and for an added touch of elegance, garnish with a light dusting of powdered sugar, fresh berries scattered around, or a sprinkle of ground cinnamon on top.
Keyword breakfast, cinnamon, crepes, healthy, protein