If you eat grainfree/sugarfree, low carb, keto, and you're sick of eating eggs for breakfast, this is your solution! While eggs play a big role in this recipe, it doesn't taste like eggs!
Blend 6 eggs and 5 ounces softened cream cheese. I used the Manual Food Processor because its far easier to clean than my blender.
Pre-heat your pan. Add a little butter. Then using a 3 tbls cookie scoop, pour the batter into the pan. Using the cookie scoop ensures even sized crepes every time! Once the top is looking fairly dry, flip the crepe. Allow to cook about 15 seconds more, then remove from pan.
This batch made 13 crepes.
I lightly buttered the crepe, added a sprinkle of cinnamon Swerve mixture, some blueberries then rolled them up. I added a little more butter and a little more cinnamon Swerve mix.
They are so yummy. Even my child who doesn't eat eggs loves them! They really are the perfect solution to eating eggs when you are sick of eggs!
Ingredients:
6 Eggs
5 Ounces Softened Cream Cheese
Toppings of choice:
I used blueberries, cinnamon, and granular Swerve.
Directions:
1. Blend eggs and cream cheese in Manual Food Processor.
2. Pre-heat pan. 8 inch, non-stick pan works best for these, mine is Pampered Chef.
3. Add a little butter to pan then 3tbls batter, Large Cookie Scoop helps give even sizes. Swirl batter around pan. Cook for about a minute or two, watching closely. As the top starts to look dry, flip with Nylon Serving Spatula, cook for another 15 seconds or so then remove from pan. I made 13 crepes with this recipe.
4. Fill with your desired ingredients. I used a mix of granular Swerve and cinnamon (about 2 tbls Swerve to 1 tsp cinnamon) and blueberries.
