These Cinnamon Protein Crepes are the perfect light and wholesome breakfast or snack.
They’re soft, naturally sweetened, and filled with creamy cinnamon Greek yogurt—topped with a sugar-free cinnamon “sugar” sprinkle for that extra touch of indulgence without the guilt.
Why You’ll Love This Recipe
High-protein and low-sugar
Naturally sweetened with maple syrup or honey
Creamy, spiced Greek yogurt filling
Sugar-free cinnamon topping adds nostalgic flavor
Perfect for breakfast, snack, or meal prep
What You’ll Need (Ingredient Highlights)
Oat flour – A great gluten-free base, but any flour works
Maple syrup or honey – For natural sweetness
Egg + egg whites – Adds structure and protein
Greek yogurt – Thick and creamy, perfect for filling
Cinnamon & erythritol – To make it taste like a cinnamon roll!
Pro Tips Before You Start
Use a non-stick crepe pan or well-oiled skillet for easy flipping
If your batter is too thick, add 1–2 tbsp of water or milk to thin
Make the filling ahead for faster assembly
Roll crepes while slightly warm so they stay pliable
How to Make Cinnamon Protein Crepes
Step 1: Make the Batter
In a mixing bowl, combine oat flour, maple syrup (or honey), egg, and egg whites.
Stir well until smooth and lump-free.
Step 2: Cook the Crepes
Preheat a non-stick skillet or crepe pan over medium heat with a bit of oil or butter.
Pour in 1/3 cup of batter and swirl the pan to spread it evenly.
Cook for 1–2 minutes, then flip and cook the other side. Repeat for all batter.
Step 3: Mix the Filling
In a small bowl, stir together Greek yogurt, erythritol, and cinnamon.
Thin with a splash of milk if needed for easy spreading.
Step 4: Assemble the Crepes
Spread the cinnamon yogurt mixture over each crepe and roll tightly.
Step 5: Add Cinnamon Sugar Topping
Combine sweetener and cinnamon in a small bowl.
Sprinkle on top of the crepes before serving.
What to Serve It With
Fresh berries or banana slices
A drizzle of nut butter or maple syrup
Hot coffee or matcha latte
Extra yogurt on the side for dipping
Variations / Substitutions
Use almond flour or spelt flour instead of oat flour
Swap Greek yogurt for cottage cheese or skyr
Add vanilla or protein powder to the batter
Top with chopped nuts for crunch
Storage & Leftovers
Store rolled crepes in an airtight container in the fridge for up to 3 days
Reheat gently in the microwave or enjoy cold
Filling can be prepped 2–3 days in advance
FAQs
Can I make these crepes ahead of time?
Yes! Cook and store them in the fridge, then fill when ready to eat.
Is there a dairy-free option?
Use coconut yogurt or a dairy-free Greek-style yogurt for the filling.
Can I make them sweeter?
Add more maple syrup to the batter or filling to your taste.
Why is my crepe breaking?
It may be too thick or overcooked.
Try adding a bit more liquid and cook less time.
Can I freeze them?
Yes, stack with parchment between each and freeze in a sealed bag.
Is oat flour gluten-free?
Yes, if labeled certified gluten-free.
Can I skip the cinnamon sugar?
Of course, but it adds a lovely finish with zero added sugar.
Final Thoughts
These Cinnamon Protein Crepes are a sweet way to fuel your day with clean ingredients and satisfying texture.
They’re easy to customize and just indulgent enough to feel like a treat—without the sugar crash.
