Cinnamon Cookie Crepes
Servings: 1 (3-4 crepes)
Prep Time: 5 min
Total Time: 15 min
- Rolled Oats or Oat Flower (40 g, 1/2 cup)
- Cottage Cheese, 1% mf (63 g, 1/4 cup)
- Egg (1)
- Butter (1 tsp)
- Vanilla Extract (1/4 tsp)
- Unsweetened Cashew Milk, or milk of choice (2.5 fl. oz., 5 tbsp)
- Snickerdoodle or Vanilla Protein Powder, sweetened (15 g, 1/2 scoop)
- Cashew Milk, or milk of choice (1.5 fl. oz., 3 tbsp)
- In a blender, puree oats until it resembles flour. Set aside. (If you happen to have oat flour, skip this step).
- In the same blender, puree cottage cheese, egg, vanilla extract, and cashew milk.
- Incrementally add in the oat flour to the wet ingredients and blend. The batter should be runny once all the ingredients are beaten together.
- Over medium heat, toss in your butter (just enough to coat the pan).
- Start by adding in a dollop of your batter (~1/3) to the center of the pan and swirl to evenly coat the entire surface. Once the edges are dry and the center has browned slightly, flip the crepe over and cook for ~30 sec.
- To make the icing, start with your protein powder and slowly add in milk until you get a consistency you find suitable. Do this slowly.
- Top crepes with protein icing and cinnamon and fill them with whatever your heart desires.
Okay so I struggled with whether or not to put this recipe as a breakfast or a dessert, because it tastes so much like dessert. But meal categories are arbitrary anyway, especially if you have a sweet tooth and every meal could taste like dessert if you had it your way.
The trick here lies in adding the crepe batter into your pan. It takes a bit to get the hang of it, but essentially all you do is add a generous amount to the center and swirl immediately to evenly coat the surface. If you mess up, the perfect circle may be off but the flavor will still be amazing.
P.S. This recipe can be used with just about any flavor profile. I’ve done these with cocoa powder on top and chocolate-protein powders as the icing base. Experiment with what you like. Cheers!
To subtract from the fat count
Substitute the whole egg for 2 egg whites (~60 g). If you choose to do this, you may want to add just a little less of the cashew milk.
To add to the fat count
- Top with your favorite nut butter of choice (hazelnut would be perfect here)
- Use a higher fat-content milk