In a mixing bowl, combine oat flour, maple syrup, egg, and egg whites to create a smooth batter. Whisk together until no lumps remain.

Place a non-stick skillet over medium heat and allow it to preheat for about 2 minutes. Lightly grease the skillet.

Once the skillet is hot, pour a ladle of batter into the center and quickly swirl to spread it thin. Cook for 2-3 minutes or until edges lift.

While the crepes cool, mix Greek yogurt, erythritol, and ground cinnamon in a bowl for the filling.

Take one crepe and spread the yogurt filling down the center. Fold or roll the crepe to enclose the filling.

Serve warm with a sprinkle of cinnamon sugar or drizzle with extra maple syrup.