Whisk the batter: In a mixing bowl combine the oat flour, maple syrup (or honey), whole egg, and egg whites. Whisk until the mixture is smooth and free of lumps — a quick blender pulse works well for a silky batter.

Heat the pan: Warm a nonstick skillet or crepe pan over medium heat and lightly grease with oil or butter.

Cook the crepes: Pour about 1/3 cup of batter into the center of the pan, then tilt and swirl the pan so the batter spreads thin and even. Cook until the edges set and the underside is lightly browned (roughly 1–2 minutes), flip, and cook the second side briefly until just done. Transfer to a plate and repeat with the remaining batter.

Make the filling: Stir together the Greek yogurt, granular sweetener, and cinnamon. If the mixture seems too thick to spread, add a teaspoon of milk at a time until it reaches a spreadable consistency.

Fill and roll: Spread a thin layer of the cinnamon yogurt across each crepe and roll tightly. Place seam-side down on a serving plate.

Finish with topping: Combine the sweetener and cinnamon for the sugar-free “cinnamon sugar” and sprinkle over the rolled crepes. Serve immediately or chill for a grab-and-go breakfast.