1. In a large mixing bowl, whisk together the flour, protein powder, sugar, cinnamon, baking powder, and salt until evenly combined.
2. In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix well.
3. Slowly pour the wet ingredients into the dry ingredients, whisking gently until you have a smooth batter. It should be thin but slightly thicker than regular crepe batter.
4. Preheat a non-stick skillet or crepe pan over medium heat. Lightly brush with melted butter or coconut oil.
5. Pour about 1/4 cup of batter into the pan, swirling it around to form a thin, even layer. Cook for about 1-2 minutes, until the edges lift slightly and the underside is golden.
6. Flip the crepe carefully and cook for another 1 minute on the other side. Transfer to a plate and keep warm.
7. For the cinnamon swirl, mix the melted butter, brown sugar, and cinnamon in a small bowl.
8. Once all crepes are cooked, spread a thin layer of the cinnamon swirl mixture over each crepe, then roll it up tightly.
9. Optional: Place rolled crepes in a warm oven (about 300°F) for 5 minutes to meld flavors and melt the cinnamon filling slightly.

I remember the first time I made these with Ouma; we had flour dust on our noses and laughter filling the air. Mama Lou’s voice echoed in our memories, reminding us to “cook with your heart.” These steps let you do just that, blending simple ingredients into a nourishing, joyful breakfast.