Feb 26, 2014

High Protein Cinnamon Roll Crepes (GF, low sugar, low carb)



  I love crepes because they are easy to make and you can make them so many ways savoury or sweet.  I developed a basic crepe recipe that's high in protein and gluten free (GF).  My crepe recipe is easy to make and you can use this basic recipe many different ways.  I wanted to go the sweet route but with minimal sugar and high protein, so that it will keep me full until lunch.  My inspiration for this recipe was a cinnamon roll, and I must admit I nailed it!  This totally taste like a cinnamon roll, only it's healthy and way easier to make!  
The key is the delicious raisin, cinnamon, and nut filling, that's as easy as putting maple syrup nuts and raisins, and cinnamon, in a food processor.  It's also topped with a healthy low sugar yogurt based syrup.  If your avoiding dairy no worries, I have an equally good alternative cinnamon syrup for you.  I like using both but you could easily just pick one syrup to make.  

I often make this with the small portion for myself only and have the leftovers for breakfast the next day.   If you have a larger family you could double the large batch recipe. I make the larger batch for my husband and I and we have the leftovers the next day. You can keep the batter in the blender in the fridge to use for the next day, just make sure blend before pouring the next day.
You can also put the leftovers in glass pryex containers and then cover it with aluminium foil and reheat it in the oven the next day.  You could also make a big batch and freeze them, just make sure to put wax paper between each crepe so they don't stick together.  

High Protein Cinnamon GF Roll Crepes 


Small  Batch (serves 1-2)

Ingredients 

Crepes
1/3 cup millet flour (can sub any GF flour, coconut flour, or any nut flour)
1/3 cup almond flour (can sub coconut or any GF flour)
1 Tablespoon grass fed whey (optional I use Defense Nutrition's adds extra protein, can sub with vegan protein powder if you are avoiding dairy
2 large pasture raised eggs
1/2 cup of water, milk, or milk alternative
2 Tablespoons melted pasture raised butter (I use Kerry Gold)
1 tsp stevia (optional)
1/2 tsp pure vanilla extract (optional)

Filling
1/3 cup organic rasins
1/2 cup walnuts, almonds, or pecans
1 Tablespoon Maple Syrup 
2 tsp cinnamon
1 tsp water

 Yogurt Sauce
1/4 cup organic pasture raised vanilla or plain yogurt (I use Trader Joe's European style Organic yogurt $3/32oz)
1 tsp stevia
1 tsp maple syrup
1/8 tsp cinnamon 

Cinnamon Sauce
4 Tablespoons pasture raised butter (I use Kerry Gold)
2 tsp organic brown sugar
1 tsp stevia
1 tsp cinnamon

Large Batch (serves 2-4)

Ingredients 

Crepes
2/3 cup millet flour (can sub any GF flour, coconut flour, or any nut flour)
2/3 cup almond flour (can sub coconut or any GF flour)
2 Tablespoon grass fed whey (optional I use Defense Nutrition's it adds extra protein) 
4 large pasture raised eggs
1 cup of water, milk, or milk alternative
3 Tablespoons melted pasture raised butter (I use Kerry Gold)
1 tsp stevia (optional)
1/2 tsp pure vanilla extract (optional)

Filling
1/3 cup organic raisins
1/2 cup walnuts, almonds, or pecans
2 Tablespoon Maple Syrup
2 tsp water
2 tsp cinnamon

Yogurt Sauce
1/2 cup organic pasture raised vanilla or plain yogurt (I use Trader Joe's European style Organic yogurt $3/32oz)
2 tsp stevia
2 tsp maple syrup
1/4 tsp cinnamon 

Cinnamon Sauce
6 Tablespoons pasture raised butter (I use Kerry Gold)
1/4 cup organic brown sugar
2 tsp stevia
1 1/2 tsp cinnamon

spread filling in the middle, fold over ends and flip over
Directions
  1. Put all filling ingredients into a food processor and blend until the mix starts to turn into a ball and release oils from the nuts. 
  2. Grease cast iron pan or griddle with coconut oil or butter and turn on high.
  3. Place all crepe ingredients into a blender and blend until mixed thoroughly.
  4. Once griddle/pan is hot enough pour crepe mixture onto it and and turn down to a medium high temp until it looks cooked, then flip.  If it is too difficult to flip (it breaks up) then add a bit more flour until it's easy to flip. 
  5. While cooking crepes make your sauce, or sauces by mixing the ingredients for the yogurt sauce in a small bowl, for the cinnamon sauce melt the butter and and the ingredients in a small bowl and mix
  6. To put the crepes together place some of the sauce (either yogurt or cinnamon sauce) on the center of the crepe, then top with cinnamon roll  filling in the middle as pictured above, then fold under the sides and flip over, then drizzle your sauce on your crepes and serve! 


 

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