Heaven help me! These were amazing!!!! They could easily be savory, but as sweet crepes, they are just a raging success. It’s nice when I tinker in the kitchen and come up with something this good.
I had these with some blueberries and a bit of sugar-free maple syrup, and it was just so decadent as a sweet breakfast or a dessert. If you want them savory, you could use a bit less of the sweetener though there is really not much added anyway. I was thinking that these would also be great with a sugar-free jam or jelly spread over the top as well.
This makes 6, 8-inch crepes. Each crepe has .7 net carbs!
- 4 eggs, room temperature
- 4 ounces cream cheese, room temperature
- 2 tsp sweetener of choice (optional for savory crepes)
- 2 Tbsp salted butter, melted
- 1/2 tsp vanilla extract (optional for savory crepes)
- 1/2 tsp cinnamon (optional)
Put all ingredients into a blender, and puree until consistent texture. Let it sit for two minutes.
In a crepe pan or 8-inch skillet, put a bit of butter or nonstick spray down over medium heat. Pour 1/4 cup of batter at a time to cook each crepe. Cook the crepe until edges are lightly browned on each side (about 2-3 minutes per side). You can shorten the cooking time if you would prefer that the crepe have no browning.
Remove to a plate and roll.
Serve with berries, sugar-free maple syrup, savory toppings, or sugar-free jelly or jam.