Servings: 4 (makes about 8 small crepes)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Crepes:
- 4 large eggs
- 4 oz (½ block) cream cheese, softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon sweetener of choice (erythritol, monk fruit, or stevia blend)
- Pinch of salt
- Butter or coconut oil for frying
For the Filling (optional):
- 4 oz cream cheese, softened
- 2 tablespoons powdered low-carb sweetener
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (adjust for creaminess)
Instructions
-
Blend the batter:
In a blender, combine eggs, cream cheese, heavy cream, vanilla, sweetener, and salt. Blend until smooth. Let the batter rest for 5 minutes to reduce bubbles. -
Cook the crepes:
Heat a non-stick skillet over medium-low heat and lightly grease with butter or coconut oil.
Pour about 3 tablespoons of batter into the skillet, swirling to coat the bottom thinly.
Cook for 1–2 minutes until the edges lift slightly, then flip carefully and cook for another 30–60 seconds.
Repeat with remaining batter. -
Prepare filling (optional):
Beat softened cream cheese, sweetener, vanilla, and heavy cream until smooth and fluffy. -
Assemble:
Spread filling inside each crepe and roll or fold. You can also add berries or a drizzle of sugar-free syrup.
Nutrition (Per Crepe, Without Filling):
- Calories: ~90
- Fat: ~7g
- Protein: ~5g
- Total Carbs: ~2g
- Net Carbs: ~1.5g
With filling, each crepe is about 140 calories and 3 net carbs.
