Flourless Cream Cheese Crepes
Here’s a simple, low-carb, flourless crepe recipe using cream cheese and eggs as the base. It turns out thin, flexible, and delicious — perfect for sweet or even savory fillings. No almond or coconut flour needed.
Ingredients
- 2 oz cream cheese room temperature
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of salt
- Optional: 1–2 tsp granular or liquid sweetener like monk fruit or stevia
- Optional for flexibility: 1 tsp melted butter or coconut oil
- Optional for extra structure: 1/2 tsp psyllium husk powder or ground flaxseed
Instructions
- Blend all ingredients in a blender or use an immersion blender until completely smooth (about 30 seconds). Let the batter rest 5–10 minutes to reduce bubbles.
- Heat a nonstick skillet (6-8-inch works best) over medium-low heat. Grease lightly with butter or coconut oil.
- Pour about 1/4 cup of the batter into the center of the pan, then tilt and swirl to spread it thin like a crepe.
- Cook for about 1–2 minutes, until the edges look set and the underside is lightly golden. Carefully flip with a thin spatula and cook another 30–60 seconds.
- Repeat with remaining batter, greasing the pan as needed.
Notes
Serving Ideas:
Sweet filling: Whipped cream + berries, nut butter + chocolate drizzle, cottage cheese + cinnamon
Savory option: Omit vanilla/cinnamon and fill with ham, cheese, spinach, or scrambled eggs
Sweet filling: Whipped cream + berries, nut butter + chocolate drizzle, cottage cheese + cinnamon
Savory option: Omit vanilla/cinnamon and fill with ham, cheese, spinach, or scrambled eggs