High-Protein Breakfast Crepes (Print Version)
# Ingredients:
→ Crepe Batter
01 -
40 grams (1/2 scant cup) oat flour (or any flour)
02 -
1 tbsp maple syrup (or honey)
03 -
1 egg
04 -
180 ml (3/4 cup) egg whites
→ Cinnamon Yogurt Filling
05 -
80 grams (1/3 cup) Greek yogurt
06 -
1 tsp granular sweetener (erythritol)
07 -
1/3 tsp ground cinnamon
08 -
Preferred milk (if necessary, to thin)
→ Sugar-free Cinnamon Sugar
09 -
1 tsp granular sweetener (erythritol)
10 -
1/3 tsp ground cinnamon
# Instructions:
01 -
In a bowl combine together oat flour, maple syrup (or honey), egg and egg whites. Stir well until all ingredients are combined and the batter is smooth and lump-free.
02 -
Heat a medium non stick skillet or crepe pan with little oil or butter over medium heat. Scoop 1/3 cup crepes batter over the pan and move the skillet in a circular form to spread the batter evenly. Cook over medium heat for 1 to 2 minutes and flip.
03 -
Mix Greek yogurt with granular sweetener and ground cinnamon. Spread the cinnamon 'sugar' filling over each crepe, then roll.
04 -
In a small bowl, stir together sweetener and cinnamon. Sprinkle on top of protein crepe rolls.
# Notes:
01 -
Prep Time: 5 minutes
02 -
Cook Time: 5 minutes
03 -
No protein powder required