Prep Time: 15 minutes 

Cook Time: 15-20 minutes 

Servings: 9



9 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains) 
4 whole graham cracker sheets, crumbled
¾ cup semi-sweet chocolate chips (or keto-friendly chocolate chips)
2 cups miniature marshmallows
2 tablespoons unsalted butter or ghee, melted & slightly cooled
Whipped cream, whipped coconut cream, or ice cream for topping
Chocolate sprinkles, for topping



    1. Preheat oven to 350°F.
    2. Sprinkle 1 tablespoon chocolate chips, 1 tablespoon graham cracker crumbs, and a small handful of miniature marshmallows into the center of each Crepini. Fold the end closest to you over the filling.
    3. Fold in the sides to cover the filling; creating an envelope shape.
    4. Beginning with the end closest to you, tightly roll the Crepini, finishing with the seam side down. The Crepini should be a square pocket shape.
    5. Repeat folding process with remaining Crepinis.
    6. Brush melted butter or ghee on top of the pockets. Place in oven and bake until light golden brown, 15-20 minutes.
    7. Remove from oven and let cool for 1 minute. 
    8. Top with whipped cream or ice cream. Finish with sprinkles and serve.