Add eggs, milk, oat flour, vanilla protein powder, maple syrup, vanilla extract, cinnamon, and salt into a mixing bowl or blender. Whisk or blend until smooth and slightly thin batter forms for easy crepe cooking.

Let the batter rest for five to ten minutes at room temperature. This helps the flour absorb liquid and makes crepes softer, more flexible, and easier to cook without tearing.

Heat a nonstick skillet over medium heat and lightly grease it with butter or spray. Pour small amount of batter and swirl quickly to create a thin even crepe layer in the pan.

Cook each crepe for one to two minutes until edges lift easily. Flip gently using a spatula and cook the other side for one minute until lightly golden and fully set.

Mix Greek yogurt, protein powder, maple syrup, and cinnamon in a bowl until smooth and creamy. This filling should taste like cinnamon roll frosting but still feel light and protein rich.

Spread filling over each crepe evenly. Roll or fold gently to keep filling inside. Do not overfill or crepes may tear, keep them soft, light, and easy to handle.

Drizzle extra maple syrup or sprinkle cinnamon on top if desired. Serve warm for best flavor. Enjoy soft crepes filled with creamy cinnamon protein filling in every bite.