Let Me Tell You A Story About Cinnamon...

So picture this: it's Saturday morning, the fridge is emptier than my willpower at a bakery, and I want something sweet—without the powdered protein stuff (that stuff can taste... gritty, y'know?). I remember the time my little brother tried to make pancakes with protein powder and, uh, the results were basically edible couches. Ever since then, I've been on a mission to create something that's tasty, hits the sweet spot, and, for the love of all things soft, does not require protein powder. Enter these cinnamon roll protein crepes. Light, not-too-fussy, and they've actually been my lazy morning hero. I may or may not eat half the batch before anyone else stumbles into the kitchen. No judgement zone here, right?

Why I Keep Coming Back To This (And Maybe You Will Too)

I make this when cravings for cinnamon rolls hit, but I've neither time nor patience for all that dough rising nonsense. My family goes wild for these because they’re fluffy and a little bit fancy—but honestly, quick enough to pull off even when I'm barely caffeinated. Sometimes I almost wish they'd turn out bad just once so people would stop requesting 'those crepes with the cinnamon swirl'. The worst part? It's really hard to mess them up (which, I guess, is a blessing and a curse when I want an excuse for takeout instead).

What You'll Need (Cheat Sheet: I've Subbed Stuff Before)

3 eggs at room temp (sometimes I use 2 if I'm short, shh don't tell anyone)
1 cup cottage cheese (or Greek yogurt—honestly, both work. Whole milk version if you want extra creaminess—my gran swore by Daisy, but store brand's fine.)
2 teaspoon vanilla extract (I ran out once and used maple syrup, still delish)
Pinch salt (I just eyeball it—sometimes too much, sometimes not enough. It's fine.)
½ cup oat flour (if you're out, throw oats in a blender and make your own. Wheat flour in a pinch, sure!)
2 teaspoon cinnamon (honestly, maybe more if you're a fiend)
2–3 tablespoon honey or maple syrup (whatever's open, just pour until it looks right)
1 mashed ripe banana (or, if you forgot to buy any, I've used unsweetened applesauce. Banana's better, though...)
Cooking spray or butter for the pan (one of those rare times I use nonstick spray, but butter gives better flavor—just sayin')

How I Pull It All Together (And Where I Usually Mess Up)

Blend everything except the cooking spray together. (I start with eggs, cottage cheese, and mashed banana, then the rest. You could whisk by hand but it's a bit of a faff and a blender gives you smoother batter. I used my old $20 blender from Target until it died—may it rest in peace.)
Let the batter sit about 5 minutes. It thickens up. Sometimes I forget this part and it's still edible, so really... up to you.
Get your pan/skillet hot. Medium-high is my sweet spot, but not so high it smokes. A little butter or spray in there, swirl it around.
Pour in a small scoop—the batter spreads fast. Tilt the pan, pretend you're a French chef if you feel like it. Mine are never perfectly round. It's part of the rustic charm.
Wait til the edges lift up and the bottom's golden (like, 40 seconds or til you can’t stand waiting anymore), then flip. Give it 20 seconds or so on side two. Stack 'em up on a plate. Repeat until you run out of batter or patience.
Eat one warm. (I always do. Burner is still on, house smells like cinnamon and victory.)

Some Handy Notes I Didn't Figure Out Right Away

The first crepe is always, always a bit off—too thick, too thin, slightly burned—don't stress it. It's sacrificial.
If you want more protein oomph, you can add a little extra Greek yogurt, though the texture gets thicker. Or honestly, just eat more crepes.
I've made these with almond flour before; they're fine, just nuttier (and sometimes fall apart if I rush).

How I (Maybe Unwisely) Switch Things Up

I tried using ricotta instead of cottage cheese once... tasted like cheesecake, which I loved, but the rest of the family was unconvinced. So now it's a 'me time' variation.
If feeling wild, toss in a handful of blueberries right into the batter. Tastes like breakfast on a road trip.
Once thought adding cocoa powder would be genius—ended up kinda muddy-tasting? Wouldn't recommend, but you do you.

What If I Don't Have a Fancy Pan?

I use an old nonstick skillet (think at least 10 inches) or, in a pinch, a regular frying pan with a bit more butter. Tiny pans work, just make wee crepes! If pancakes are your comfort zone, make them thicker. Or check out Serious Eats' guide to crepe pans, though honestly, it's more about technique than the pan itself.

How Long Do These Actually Last?

Supposedly you can refrigerate them for up to 3 days, stacked between bits of parchment. I think they taste better the next day (microwave or skillet reheat). But—honestly, in my house, leftovers disappear by nightfall. Maybe your people have more self control.

How We Like To Serve 'Em (And Sometimes Get Weird)

I love mine rolled with a little extra yogurt and a quick dash of cinnamon sugar on top. My family? They're rebels—sometimes it's sliced bananas and a drizzle of melted chocolate, sometimes just maple syrup and a big mug of coffee, feet on the couch. We have even turned them into dessert wraps after dinner with a scoop of vanilla ice cream (not traditional—but hey, rules are for other recipes).

Real-Life Lessons Actually Learned (The Hard Way)

Don't try to double the recipe in a tiny pan—ask me how I know. You wind up with crepe blobs.
I tried rushing the flip once. Nope! Just shredded batter everywhere. Wait until the edges are definitely lifting.
Oh, and don't skip the resting step... unless you're okay with slightly gummy centers (which, I mean, it's still food).

FAQs from Friends, Family, and Random Cousins

Can I make these gluten-free? Yes, just use oat flour (as in, whiz oats in a blender, easy as) or even a store GF blend. Not all blends are lovely but it's edible; I usually still like oat best.
Will they taste like cottage cheese? Not really. It's more creamy than cheesy, but if you're super sensitive, swap for Greek yogurt (plain). Or sweeten a touch extra.
Can I freeze these? I keep meaning to freeze a batch, but kids get there first. But in theory, yes! Just wrap tight, put parchment between crepes, freeze up to a month. Reheat gently.
Can I use egg whites? Tried it. Crepes are thinner, a smidge rubbery. Not bad, just not as melt-in-the-mouth.
How do I make a big batch quickly? You could use two pans, but it's a circus. Or keep a stack in the oven (180°F, low heat) as you go. Or recruit a kid (not always faster, but more fun.)

Phew! That might be more than you ever wanted to know about protein crepes—but if you've made it this far, thanks for humoring my waffle (see what I did there?). If you need more wholesome breakfast inspo, the folks at Minimalist Baker have some easy crepe ideas, too. Enjoy, and may your cinnamon cravings always be satisfied (without powder in sight)!

No Powder Cinnamon Roll Protein Crepes