Description
Delicious cinnamon crepes filled with a creamy Greek yogurt mixture, perfect for a sweet breakfast or dessert.
Ingredients
Scale
- 40 g oat flour (1/2 scant cup, or any flour)
- 1 tbsp maple syrup (or honey)
- 1 egg
- 180 ml egg whites (3/4 cup)
- 80 g Greek yogurt (1/3 cup, for filling)
- 1 tsp granular sweetener (erythritol, for filling)
- 1/3 tsp ground cinnamon (for filling)
- 1 tsp granular sweetener (erythritol, for topping)
- 1/3 tsp ground cinnamon (for topping)
Instructions
- In a bowl, combine oat flour, maple syrup, egg, and egg whites. Whisk until smooth and lump-free.
- Heat a medium nonstick skillet over medium heat with a light coating of oil or butter.
- Pour 1/3 cup batter into the center of the hot pan. Immediately swirl the pan in a circular motion to spread the batter evenly.
- Cook for 1 to 2 minutes until edges are set and slightly golden, then flip gently with a spatula. Cook the second side for another 1 to 2 minutes.
- For the filling, mix Greek yogurt with 1 tsp sweetener and 1/3 tsp cinnamon. If too thick, add a teaspoon of milk to thin.
- Spread the cinnamon yogurt filling over each warm crepe, then roll tightly from one end to the other. Place seam-side down on serving plate.
- In a small bowl, combine remaining sweetener and cinnamon. Sprinkle over the rolled crepes.
Notes
- These crepes can be served warm or chilled.
- Feel free to substitute the sweeteners with your preferred options.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 200
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 100 mg