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.

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 |
PHOTOS





I made this recipe this morning. It was so awesome. I loved it. Thanks for sharing.
Really good! My daughter loved them! And I felt no guilt!!!
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!
This was very tasty!!! I had my doubts even when cooking it but my kids devoured it and so did my fiancé
My daughter made these and they were awesome!
Love, love, love!!! So easy, tasty… the best recipe for lowcarb crepes I’ve ever tried.