Cinnamon Roll Protein Crepes

Ingredients

• 1 cup all-purpose flour (or gluten-free flour for a gluten-free version)
• 1 scoop vanilla protein powder
• 2 large eggs
• 1 cup milk (dairy or nut milk)
• 1 tablespoon melted coconut oil or butter
• 1 tablespoon sweetener of choice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 tablespoons brown sugar or coconut sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon softened butter
• Greek yogurt or whipped cream
• Maple syrup
• Chopped nuts (optional)

Instructions

1. In a large mixing bowl, combine the all-purpose flour, vanilla protein powder, and cinnamon. Whisk until well blended.
2. In a separate bowl, beat the eggs and mix in the milk, melted coconut oil (or butter), sweetener, and vanilla extract. Pour this mixture into the dry ingredients gradually, mixing as you go.
3. Whisk the ingredients together until smooth. Let it rest for about 10 minutes at room temperature.
4. In a small bowl, mix the brown sugar, ground cinnamon, and softened butter until a paste forms.
5. Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of the crepe batter onto the skillet and cook for 1-2 minutes until the edges lift.
6. Spread 1 tablespoon of the cinnamon filling on one half of the crepe, fold the crepe in half, and cook for an additional 30 seconds to 1 minute.
7. Stack the crepes on a plate and top with Greek yogurt or whipped cream, drizzle with maple syrup, and sprinkle with chopped nuts if desired.

Nutrition