Summary:

These low carb and gluten free crepes only need two ingredients. They are easy to make: blend the ingredients together and pour the batter onto a hot pan, cooking them like normal crepes or pancakes. Enjoy this protein-packed breakfast with savory or sweet toppings.

Breakfast Crepes

5 from 5 votes

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Prep: 5

Cook: 30

Yield: 2 servings

INGREDIENTS

▢ 4 ounces cream cheese, softened (Note 1)
▢ 3 large eggs

INSTRUCTIONS

Blend: Add softened cream cheese and eggs to blender. Blend until smooth.
Cook: Heat nonstick pan over medium heat for a few minutes until hot. Add about 2 tablespoons batter to pan. Cook until underside is golden, about 2 minutes. Flip and cook other side, about 1 minute until golden. Transfer to plate. Repeat until batter is used up.
Serve: Serve crepes with toppings of choice (Note 2).

NUTRITION

Makes 2 Servings

Amount Per Serving (4-5 small crepes):

Calories 310 (79% from fat)
Total Fat 28g	42%
Saturated Fat 14g	70%
Cholesterol 337mg	112%
Sodium 270mg	11%
Net Carb 4g
Total Carb 4g	1%
Dietary Fiber 0g	0%
Sugars 3g
Protein 13g

Vitamin A 20% · Vitamin C 0% · Calcium 9% · Iron 5%

PHOTOS

NOTES & TIPS

(1) Cream Cheese. Same as half of a standard 8-ounce brick. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions. Soften to room temperature so that it blends easily.

(2) Serving. Serve crepes with savory or sweet toppings, such as thinly sliced avocado, nuts, seeds, yogurt, coconut shavings, dark chocolate, whipped cream, powdered erythritol sweetener, sliced fruit, or sugar-free syrup. Enjoy the crepes alongside other breakfast items like spinach frittata or cheddar almond flour biscuits.

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Did you make this? Rate this recipe:

newest oldest most voted

Mireille

Love, love, love!!! So easy, tasty… the best recipe for lowcarb crepes I’ve ever tried.

Ruth

This was very tasty!!! I had my doubts even when cooking it but my kids devoured it and so did my fiancé

Jan

My daughter made these and they were awesome!

Jeanne

I made this recipe this morning. It was so awesome. I loved it. Thanks for sharing.

Sabrina B Richey

Really good! My daughter loved them! And I felt no guilt!!!

Tracey

I made these this morning. While I don’t avoid sugar (I had powdered sugar on mine) I am highly allergic to wheat so this recipe is wonderful for me! Quite delicious, very light but also filling. Thank you for posting this!

Breakfast Crepes