Cinnamon Roll Protein Crepes
Soft and sweet crepes that make breakfast feel like dessert. These protein-packed crepes are easy to make and customizable with various toppings.
Ingredients
Crepe Ingredients
- 1 cup all-purpose flour Can swap for gluten-free flour.
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon Can add a pinch of nutmeg for extra warmth.
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Butter or oil for cooking Use non-stick cookware to prevent sticking.
Optional Toppings
- cream cheese frosting For a sweet treat.
- chopped nuts Add crunch.
- fruit Such as bananas or berries.
Instructions
Preparation
- In a mixing bowl, whisk together the flour, eggs, milk, vanilla extract, cinnamon, sugar, and salt until smooth.
- Heat a non-stick skillet over medium heat and add a little butter or oil.
Cooking
- Pour a small amount of batter into the skillet and swirl to coat the bottom evenly.
- Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another minute.
- Remove from skillet and repeat with the remaining batter.
Serving
- Serve warm with optional toppings like cream cheese frosting, chopped nuts, or fruit.
Notes
Let the crepes cool completely before storing to keep them fresh. Store in an airtight container in the fridge for up to three days, or freeze with wax paper between layers for up to 2 months.