Combine the Egg White Protein, allulose, and cinnamon in a mixing bowl.
Add the almond milk and vanilla and whisk until the egg white powder is dissolved.
Place a 9-inch, non-stick frying pan over low heat and spray with a little cooking oil. Use a paper towel to spread it around so it’s just a thin film in the pan.
Pour three to four tablespoons of the batter into the center of the pan. Tilt the pan in a circle so the batter spreads out and covers the bottom.
If there are any gaps, you can fill them in by spreading the batter with the back of a spoon or adding a drop of batter from the bowl.
When the crepe looks dry around the edges, and there are bubbles coming up through the batter (about 45 seconds) carefully loosen the crepe and turn it over.
Cook the crepe on the other side for about five more seconds, and remove from the pan.
Repeat the process with the remaining batter, lightly oiling the pan before making each crepe.
Store any extras in a Ziploc bag in the refrigerator for up to three days.