Cinnamon Roll Protein Crepes
Equipment
Ingredients
Crepe Batter
Eggs
2 piece
Cottage cheese
200 g
Oats
60 g
Ground cinnamon
1 tsp
Vanilla extract
1 tsp
Cinnamon Filling
Cottage cheese (for filling)
100 g
Honey
2 tbsp
Ground cinnamon
0.5 tsp
Topping
Greek yogurt
100 g
Honey
1 tbsp
Instructions
Blend the batter
Add eggs, cottage cheese, oats, cinnamon and vanilla extract to a blender. Blend until smooth batter forms.
Prepare cinnamon filling
Mix cottage cheese, honey and cinnamon together until smooth. Set aside.
Heat the pan
Heat a non-stick pan over medium heat. Lightly spray with cooking oil if needed.
Cook first crepe
Pour 1/4 of the batter into the hot pan. Cook for 2-3 minutes until edges lift and bottom is golden.
Flip and cook second side
Flip the crepe and cook for 1-2 more minutes until cooked through. Repeat with remaining batter to make 3 more crepes.
Assemble crepes
Spread cinnamon filling on each crepe, roll them up tightly.
Serve
Top with Greek yogurt and drizzle with honey. Serve immediately.
Storage
Best eaten fresh. Can be refrigerated for up to 1 day but texture may change.
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