These cinnamon-scented crepes stay soft, tender, and slightly pillowy thanks to the extra eggs and protein boost. They fold easily around warm fruit, yogurt, or a drizzle of maple syrup. You get a sweet, lightly spiced breakfast that feels indulgent but packs a solid protein punch to start the day. If you like high-protein breakfasts, you might also enjoy my Crave-Worthy High Protein Tomato Soup.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (about 8 thin crepes; 2 crepes per serving)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1/4 of recipe):
- Calories per serving: 283 kcal
- Protein: 15 g
- Carbohydrates: 34 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 9 g
- Sodium: 275 mg
(Values are estimates based on common ingredient types. Use specific product labels for precise tracking.)
Why Make This Fluffy High Protein Cinnamon Crepes
These crepes are light, soft, and mildly sweet with warm cinnamon notes. They offer more protein than traditional crepes thanks to the added protein powder and extra eggs. They smell like cinnamon and vanilla as they cook. The texture is thin but tender, with slightly crisped edges and a soft center. They work well for quick breakfasts, post-workout meals, or a cozy weekend brunch.
How to Make Fluffy High Protein Cinnamon Crepes
This recipe is fast and forgiving. Mix a smooth batter, rest briefly if you like, then cook thin rounds in a hot, lightly greased skillet. Use a thin spatula to flip gently. Keep the heat medium to avoid browning too fast; the goal is soft, flexible crepes.
Ingredients:
1 cup all-purpose flour, 1 cup milk (or almond milk), 3 large eggs, 1 scoop protein powder, 2 tablespoons sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon salt, Butter or oil for cooking
Directions:
Step 1: Preparation
Measure all ingredients and warm the milk to room temperature if it’s cold. Lightly grease a non-stick skillet or crepe pan and set it over medium heat.
Step 2: Mixing
In a mixing bowl, whisk together the flour, milk, eggs, protein powder, sugar, vanilla, cinnamon, and salt until smooth. Aim for a thin, lump-free batter. If it looks too thick, add a tablespoon of milk at a time until it spreads easily.
Step 3: Cooking
Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Pour a ladle of the batter into the skillet and tilt to spread it evenly into a thin circle. Cook for 1-2 minutes until the edges lift and the surface looks set, then flip and cook for another 1-2 minutes until lightly golden. Repeat with remaining batter, adding more butter or oil as needed.
Step 4: Finishing
Stack finished crepes on a plate and cover loosely with foil to keep warm. Serve warm, optionally with toppings like syrup, fresh fruits, yogurt, nut butter, or a dusting of cinnamon sugar.
How to Serve Fluffy High Protein Cinnamon Crepes
- Stack two crepes per plate and fold them over a spoonful of yogurt and berries for a fresh breakfast.
- Spread almond butter and banana slices inside for a quick protein-packed snack.
- Drizzle warm maple syrup or honey and add a sprinkle of chopped nuts for crunch.
- For a brunch spread, offer savory sides like smoked salmon or a green salad to balance the sweetness.
How to Store Fluffy High Protein Cinnamon Crepes
- Refrigerator: Cool completely, layer with parchment between crepes, wrap tightly, and store up to 3 days.
- Freezer: Stack crepes with parchment between each, place in a freezer bag, and freeze up to 2 months. Thaw in the fridge or microwave briefly.
- Reheating: Warm in a skillet for 30–60 seconds per side or microwave covered for 20–30 seconds per crepe. A quick reheat keeps them soft.
Expert Tips for Perfect Fluffy High Protein Cinnamon Crepes
- Use room-temperature milk and eggs so the batter blends smoothly.
- Let the batter rest 10–15 minutes if you have time; it helps bubbles settle and yields a smoother crepe.
- If protein powder makes the batter grainy, whisk longer or use a blender for a silky texture.
- Keep the pan at medium heat. Too hot will brown the outsides while leaving the center wet.
- Use a small ladle or 1/4-cup measure for consistent crepe size.
- Grease the pan lightly each time; too much butter makes crepes heavy. Wipe excess with a paper towel.
Delicious Variations
- Banana-Cinnamon Protein: Mash half a ripe banana into the batter for natural sweetness and banana flavor.
- Chocolate Protein Crepes: Use a chocolate-flavored protein powder and add 1 tablespoon cocoa powder.
- Savory Protein Crepes: Omit sugar and cinnamon; add a pinch of pepper and herbs. Fill with scrambled eggs and spinach.
- Dairy-Free: Swap milk for almond or oat milk and use a dairy-free protein powder. (See Conclusion for a dairy-free crepe link.)
- Fruit-Filled: Fold in lightly sautéed apples with cinnamon for a warm, pie-like filling.
Frequently Asked Questions
Q: Can I use a different protein powder?
A: Yes. Whey, casein, pea, or blended plant proteins all work. Texture changes slightly by type. Plant powders can be drier—add a splash more milk if needed.
Q: Will these crepes be rubbery from the protein powder?
A: If you add a lot of powder, they can tighten. One scoop blends well. To prevent chewiness, keep the batter thin and do not overcook.
Q: Can I make the batter ahead?
A: Yes. Store batter in the fridge up to 24 hours. Stir or shake well before cooking. Resting the batter helps, but don’t let it sit too long or the leavening (if any) will dissipate.
Q: How many crepes does this batter make?
A: About 8 thin crepes (1/4 cup batter each). You can make larger or smaller crepes by changing the ladle size.
Q: What if my crepes stick to the pan?
A: Use a good non-stick skillet and heat it properly. Wipe a thin layer of butter or oil before each crepe. If sticking persists, lower the heat slightly.
Q: Can I reduce the sugar?
A: Yes. Reduce or omit sugar for less sweetness, especially if you plan to top crepes with sweet fruit or syrup.
Q: Are there good fillings for kids?
A: Kids love peanut butter and sliced strawberries, yogurt and honey, or lightly sweetened apples. Keep fillings small so crepes fold easily.
Conclusion
These Fluffy High Protein Cinnamon Crepes give you a warm, fragrant breakfast with a gentle cinnamon aroma and a soft, tender bite. They are easy to make, store well, and adapt to many flavors and diets. For a dairy-free version with similar protein-boosted benefits, try this Delicious Dairy-Free Protein Crepes Recipe. Enjoy making them—serve warm, get creative with fillings, and share them with friends or family.
Print
Fluffy High Protein Cinnamon Crepes
- Total Time: 25
- Yield: 4 servings 1x
- Diet: High Protein
Description
Enjoy these soft and tender cinnamon-scented crepes that are packed with protein, perfect for a sweet and indulgent breakfast.
Ingredients
- 1 cup all-purpose flour
- 1 cup milk (or almond milk)
- 3 large eggs
- 1 scoop protein powder
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- Preparation: Measure all ingredients and warm the milk to room temperature if it’s cold. Lightly grease a non-stick skillet or crepe pan and set it over medium heat.
- Mixing: In a mixing bowl, whisk together the flour, milk, eggs, protein powder, sugar, vanilla, cinnamon, and salt until smooth. Aim for a thin, lump-free batter. If it looks too thick, add a tablespoon of milk at a time until it spreads easily.
- Cooking: Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Pour a ladle of the batter into the skillet and tilt to spread it evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for another 1-2 minutes until lightly golden. Repeat with remaining batter.
- Finishing: Stack finished crepes on a plate and cover loosely with foil to keep warm. Serve warm with toppings like syrup, fresh fruits, or yogurt.
Notes
These crepes can be filled with various toppings like yogurt, fruits, or drizzled with maple syrup. They store well in the refrigerator or freezer.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 283
- Sugar: 9g
- Sodium: 275mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 186mg
