In a large bowl, mix the flour, protein powder, and salt.

In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter should be thin, like heavy cream.

Let the batter rest for about 15 minutes to ensure tender crepes.

Heat a non-stick pan over medium heat and lightly grease it with butter or cooking spray.

Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter into a thin circle.

Cook for about 1-2 minutes until the edges look dry and the bottom is lightly golden.

Carefully flip the crepe and cook for another 30 seconds. Then transfer to a plate.

Repeat with the remaining batter, stacking the crepes as you go.

To prepare the cinnamon filling, mix the melted butter, brown sugar, cinnamon, and vanilla in a small bowl until smooth.

Spread a thin layer of the filling onto each crepe.

Roll each crepe up like a tube or fold it into quarters.

To make the cream cheese glaze, beat the softened cream cheese until smooth.

Add the powdered sugar, milk, and vanilla extract and mix until there are no lumps.

Drizzle the glaze over your rolled Cinnamon Roll Protein Crepes and enjoy!