Ingredients
- 40 grams (1/2 scant cup) oat flour (or any flour)
- 1 tbsp maple syrup (or honey)
- 1 egg
- 180 ml (3/4 cup) egg whites
Cinnamon Yogurt Filling
- 80 grams (1/3 cup) Greek yogurt
- 1 tsp granular sweetener (erythritol)
- 1/3 tsp ground cinnamon
- preferred milk (if necessary, to thin)
Sugar-free Cinnamon Sugar
- 1 tsp granular sweetener (erythritol)
- 1/3 tsp ground cinnamon
Instructions
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.
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.
Cinnamon Yogurt Filling
Mix Greek yogurt with granular sweetener and ground cinnamon. Spread the cinnamon “sugar” filling over each crepe, then roll.
Sugar-free Cinnamon Sugar
In a small bowl, stir together sweetener and cinnamon. Sprinkle on top of protein crepe rolls.