High-Protein Cinnamon Crepes (Print-Friendly Version)
# What You'll Need:
→ Crepe Mix
01 -
1 cup regular flour (swap with whole wheat for health boost)
02 -
2 scoops (roughly 60g) vanilla protein blend
03 -
1 tablespoon sugar or your favorite sweetener
04 -
1/4 teaspoon salt
05 -
1 1/2 cups milk (any type works fine)
06 -
3 large eggs
07 -
2 tablespoons melted butter or liquid coconut oil
08 -
1 teaspoon vanilla extract
→ Spiced Filling
09 -
3 tablespoons butter, room temperature
10 -
1/4 cup brown sugar or coconut sugar
11 -
2 teaspoons cinnamon powder
12 -
1/4 teaspoon nutmeg powder (skip if you want)
→ Tangy Topping
13 -
4 ounces soft light cream cheese
14 -
1/4 cup Greek yogurt
15 -
2 tablespoons maple syrup or honey
16 -
1/2 teaspoon vanilla extract
17 -
1-2 tablespoons milk for thinning if needed
# Step-by-Step Directions:
01 -
Throw flour, protein powder, sugar, salt, milk, eggs, melted butter and vanilla into a blender. Whizz for 30 seconds until everything's smooth. Let it sit for at least 15 minutes or keep it in the fridge overnight.
02 -
During the batter rest time, stir together the soft butter, brown sugar, cinnamon and nutmeg (if you're using it) in a small bowl until everything's mixed well. Put it aside for later.
03 -
In a separate bowl, whip the cream cheese until it's fluffy. Add in the yogurt, maple syrup and vanilla. Mix thoroughly until it's all smooth. If it seems too thick, add a bit of milk one spoon at a time. Set this aside too.
04 -
Warm up a non-stick pan over medium heat. Add a tiny bit of butter or cooking spray. Pour about 1/4 cup batter into the middle, then quickly tilt the pan around to spread it thin. 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 going with the rest of the batter, stacking them up as you finish each one.
06 -
While each crepe is still warm, spread about a spoonful of cinnamon filling across it, leaving a little space around the edges.
07 -
Roll each crepe up tight. You can do classic rolls or fold them into quarters if you want a different look.
08 -
Pour the cream cheese mixture over your rolled crepes. Serve them warm with extra topping on the side if anyone wants more.
# Helpful Notes:
01 -
You'll get about 15g of protein per serving when you eat 2 of these crepes.
02 -
Want to save time? Make the batter the night before and keep it in the fridge. You can also prep the filling and topping ahead of time.
03 -
If you're watching your sugar intake, just swap in a sugar substitute for both the filling and topping.