Crepes proteicos de rollo de canela

Ingredientes

• 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
• 80 grams (1/3 cup) Greek yogurt
• 1 tsp granular sweetener (erythritol)
• 1/3 tsp ground cinnamon
• Preferred milk (if necessary, to thin the filling)
• 1 tsp granular sweetener (erythritol)
• 1/3 tsp ground cinnamon

Preparación

1. 1

   Prepare the Crepe Batter: In a mixing bowl, combine the oat flour, maple syrup, egg, and egg whites. Whisk thoroughly until the mixture is smooth and free of lumps, ensuring a uniform batter that will cook evenly.

2. 2

   Make the Cinnamon Yogurt Filling: In a separate bowl, mix the Greek yogurt with erythritol and ground cinnamon. If the mixture is too thick, add a splash of preferred milk to reach a spreadable consistency.

3. 3

   Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease if necessary. Pour a small amount of batter onto the pan and tilt to spread evenly into a thin layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook the other side for another minute. Remove crepe and repeat with remaining batter.

4. 4

   Assemble the Crepes: Spread a thin layer of cinnamon yogurt filling over each crepe, then sprinkle with the sugar-free cinnamon sugar mixture. Roll or fold the crepes with the filling inside.

5. 5

   Serve immediately for the best texture and flavor. These can be enjoyed warm or at room temperature as a protein-packed breakfast or snack.