Oreo Cheesecake Protein Crepes

1.) Preheat stove top pan to 5/10 heat. Add the dry crepe ingredients into one bowl and mix. Then add the wet crepe ingredients into another bowl and mix. Combine the dry to wet ingredients and whisk together to get rid of any clumps.

2.) Wait until the stovetop pan is preheated to add the batter to it. Add ⅓ of batter to the middle of the pan and then pick up the pan and do a circular motion to spread the batter on the whole pan. Add cover on top of the pan.

3.) Once there are little bubbles and the edges of the crepe start to curl up, gently flip the crepe and quickly cook the other side for 15-30 seconds. Then flip back over and fold like a crepe and take off pan. Repeat this process for the other 2 crepes. If you prefer crepes cold, add to a cooling rack to cool while preparing the protein filling/icing.

4.) If you like crepes hot, then I’d recommend making this protein filling/icing prior to making the crepes. But if not, then add dry filling ingredients into a bowl and mix to avoid clumping. Then slowly add a little bit of cold water and mixing and repeating until there is a thick icing like consistency. Add to freezer to help thicken up even more.

5.) Once everything is prepped, unwrap the crepes, add some oreos and frosting to the middle, and fold back up. Save a little bit of filling to be used as an icing on top! Add icing on top along with oreos and whipped cream! 

Pro tips:

Want to make this lower in protein and higher carbs?

You can sub pancake mix with protein powder in a 1:1 ratio. So for every 1g of protein powder you take out, replace with 1g pancake mix.