I love how these crepes give me all the cozy vibes of a cinnamon roll but without the heaviness. They’re naturally high in protein thanks to the egg and Greek yogurt, and they come together in just 10 minutes. The filling is creamy and lightly sweet, and the cinnamon “sugar” topping adds the perfect finishing touch. Whether it’s a busy weekday or a relaxing weekend, I make these when I want something tasty and nutritious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crepes:
40 grams (about ½ scant cup) oat flour (or any flour)
1 tablespoon maple syrup (or honey)
1 egg
180 ml (¾ cup) egg whites
Cinnamon Yogurt Filling:
80 grams (⅓ cup) Greek yogurt
1 teaspoon granular sweetener (like erythritol)
⅓ teaspoon ground cinnamon
A splash of preferred milk, if needed to thin
Sugar-Free Cinnamon Sugar (Topping):
1 teaspoon granular sweetener
⅓ teaspoon ground cinnamon
Directions
Make the crepe batter: In a bowl, I whisk together the oat flour, maple syrup (or honey), egg, and egg whites until the batter is completely smooth and lump-free.
Cook the crepes: I heat a medium non-stick skillet or crepe pan with a small amount of oil or butter over medium heat. Then I pour in about ⅓ cup of batter, tilting the pan in a circular motion so it spreads out thin and evenly. I cook it for 1–2 minutes until set, then flip and cook the other side for about 30 seconds. I repeat with the remaining batter.
Make the cinnamon yogurt filling: In a small bowl, I mix the Greek yogurt, sweetener, and cinnamon. If it’s too thick to spread easily, I add a splash of milk to thin it out slightly.
Fill and roll the crepes: Once the crepes are done, I spread the cinnamon yogurt mixture over each one, then roll them up.
Add the topping: I stir together the remaining sweetener and cinnamon to make a sugar-free cinnamon topping, then sprinkle it over the rolled crepes.
Servings and timing
Servings: 1
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Variations
I switch up the flavor and ingredients depending on what I have or what I’m craving:
Chocolate Cinnamon: I add a teaspoon of cocoa powder to the filling for a richer taste.
Fruit-Filled: I mix in diced apple or banana slices with the yogurt filling.
Vanilla Cream: I add a few drops of vanilla extract to the yogurt mixture.
Savory Version: I skip the cinnamon and sweetener and fill the crepes with cottage cheese and herbs for a savory high-protein twist.
Storage/Reheating
If I want to make these ahead or have leftovers:
Fridge: I store the filled crepes in an airtight container for up to 2 days.
Reheat: I warm them gently in a skillet or microwave for about 30 seconds. I avoid overheating so the yogurt filling doesn’t dry out.
Make-ahead tip: I also prep the crepes and filling separately and store them until I’m ready to assemble and eat.
FAQs
Can I use whole eggs instead of egg whites?
Yes, I can use whole eggs if I want a richer crepe. Just adjust the amount to keep the batter consistency right.
What if I don’t have oat flour?
I often use any flour I have on hand—whole wheat, all-purpose, or even almond flour (though the texture may change slightly).
How do I make the crepes thinner?
I add a little extra milk or water to the batter if I want them even thinner and more flexible.
Is there a dairy-free option?
Yes, I use a dairy-free yogurt alternative and make sure my sweetener and flour are dairy-free too.
Can I make a bigger batch?
Absolutely—I just double or triple the ingredients to make more servings. These crepes are great for meal prep or sharing.
Conclusion
These cinnamon roll protein crepes are a go-to breakfast for me when I want something quick, satisfying, and packed with flavor. They’re high in protein, naturally sweetened, and easy to adapt with whatever I have in the kitchen. Whether I’m in the mood for something cozy or just want to stay on track with my goals, this recipe delivers every time.
These high-protein cinnamon roll crepes are the perfect healthy breakfast—sweet, satisfying, and made with simple ingredients and no protein powder.
Ingredients
Crepe Batter:
40g (approx. ½ scant cup) oat flour (or any flour)
1 tbsp maple syrup (or honey)
1 egg
180 ml (¾ cup) egg whites
Cinnamon Yogurt Filling:
80g (⅓ cup) Greek yogurt
1 tsp granular sweetener (erythritol or preferred)
⅓ tsp ground cinnamon
Splash of milk (optional, to thin if needed)
Sugar-Free Cinnamon Sugar (Topping):
1 tsp granular sweetener (erythritol)
⅓ tsp ground cinnamon
Instructions
In a bowl, mix together oat flour, maple syrup (or honey), whole egg, and egg whites. Stir until smooth and lump-free.
Heat a nonstick skillet or crepe pan over medium heat with a bit of oil or butter.
Pour ⅓ cup of batter into the pan, swirling to spread evenly. Cook for 1–2 minutes, then flip and cook briefly on the other side. Repeat for all batter.
In a separate bowl, combine Greek yogurt, sweetener, and cinnamon to make the filling. Thin with milk if needed.
Spread the filling onto each crepe, roll them up, and place on a plate.
Mix together the cinnamon sugar topping and sprinkle over the crepes before serving.
Notes
Feel free to use any flour you prefer if oat flour isn’t available.
Adjust sweetener to taste, especially in the filling and topping.
Crepes can be prepped ahead and stored in the fridge for up to 2 days.
Great post-workout breakfast idea due to high protein content.
