Fluffy High Protein Cinnamon Crepes: Your New Favorite Healthy Breakfast Treat

👩‍🍳 Instructions

1. 1

   In a medium mixing bowl, whisk together the almond milk, eggs, vanilla extract, and salt until well combined.
2. 2

   In a separate bowl, whisk together the flour, protein powder, sugar (or erythritol), and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, whisking continuously until you have a smooth batter.
3. 3

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to an hour. This resting period helps hydrate the flour and protein, leading to a more tender crepe.
4. 4

   Heat an 8-inch non-stick crepe pan or frying pan over medium-low heat. Lightly grease the pan with about ½ teaspoon of coconut oil or butter.
5. 5

   Once the pan is hot, pour about ¼ cup of batter into the center. Immediately pick up the pan and gently swirl it around to spread the batter into a thin circle.
6. 6

   Cook for 1-2 minutes, until the edges look dry and the bottom is lightly golden. Carefully loosen the edges with a thin spatula, then gently flip the crepe.
7. 7

   Cook for another 30-60 seconds on the second side, until lightly golden and cooked through.
8. 8

   Transfer the cooked crepe to a plate. Repeat with the remaining batter, lightly greasing the pan between each crepe if necessary. Stack the finished crepes to keep them warm.