In a medium bowl, whisk together the oat flour, maple syrup, 1 egg, and egg whites until you achieve a smooth consistency, about 1-2 minutes.

Stir in the Greek yogurt and vanilla extract into the batter, mixing until fully combined. Gradually add the milk while mixing until the batter is thin and pourable.

Allow the batter to rest for 1-2 minutes.

In a small bowl, mix Greek yogurt with your choice of sweetener and a sprinkle of cinnamon until well-combined.

In another small bowl, mix the remaining sweetener and cinnamon together for your topping.

Place a non-stick skillet over medium heat and lightly grease it.

Pour about 1/3 cup of batter into the skillet, swirling it gently to create a thin layer. Cook for 1-2 minutes until bubbles form and edges turn golden brown.

Carefully flip the crepe and cook for another 30 seconds or until lightly golden.

Spread about 2 tablespoons of the Greek yogurt filling across the center of each cooked crepe. Roll them up tightly.

Sprinkle the prepared cinnamon topping over the rolled crepes before serving.