In a mixing bowl, combine oat flour, maple syrup, eggs, and egg whites. Whisk vigorously for about 1-2 minutes until smooth and free of lumps.

Heat a non-stick skillet over medium heat, greasing it lightly. Pour a ladleful of batter and swirl to spread into a thin layer. Cook for 2-3 minutes until edges lift, then flip and cook for another minute until browned.

In a bowl, mix Greek yogurt, granular sweetener, and ground cinnamon for filling. Add milk for a thinner consistency if desired.

Once crepes are cooked, place one on a plate, spoon yogurt filling onto one half, and fold over to create a half-moon shape. Serve warm.