PB Chocolate Chip Cookie Dough Stuffed Crepe Crunch Wrap
Macros for WHOLE Crepe Crunch Wrap w/Cookie Dough Stuffing: 246 Cals, 17g Carbs (5g From Fiber, 6g Sugar) 18g Fat, 29g Protein
10g Protein Powder
50g Egg Whites
For the cookie dough
10g Vanilla Protein Powder
5g Coconut Flour
5g Mini Chocolate Chips
Water till consistency of cookie dough
Add a glass of cold water with ice to your freezer for about 5 minutes. We will make the cookie dough first. Add your dry cookie dough ingredients except chocolate chips to a bowl and mix to avoid clumping. Then add nut butter and mix to incorporate. Take that ice water out of the freezer and slowly add a tiny bit of water at a time (like 20ml) and mix with your hand mixer. You can always add more water so be careful not to add too much. Mix and repeat till you have a cookie dough consistency. Put in the fridge.
Preheat medium frying pan on medium heat. Add dry crepe ingredients to a bowl and mix together to avoid clumping. Next, put egg whites in a separate bowl. Add your dry ingredients to egg whites and mix. Then add your nut butter and mix again. If there are still chunks, take a hand mixer and mix.
Add the crepe mixture to pan and do your best to do a circular motion with the pan so the crepe batter makes its way all across pan. It's ok to use a spoon to spread it out but try not to make any holes in the crepe. Add cover on pan and cook for 2 minutes until bubbles start to come up to the top.
Once bubbles are showing, take a spatula and gently pull up the edge of the crepe and then flip it over. Cook for 15 seconds on that side and then take off pan.
Let cool for 1-2 minutes and then it's time to add your cookie dough. Place a dollop of cookie dough to the middle, making sure to leave plenty of room around the edges. Fold and pinch each side. (This is very hard to explain without a visual) Just think you are going in a circle folding over the edges 5-6 times until the all the outside folds are pinched in.
Spray the pan with butter spray and add the bottom fold to the pan to seal it. Cook for 2-3 minutes. Then flip over and cook the top for 1 minutes. Once done, take off and enjoy!