Prep 5 m Cook 20 m Ready In 25 m
“Great low carb alternative to pancakes. Top with your favorite flavor of sugar-free syrup.”
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3 ounces cream cheese, softened
2 eggs, beaten
1 teaspoon ground cinnamon
1 tablespoon sugar-free syrup
1 teaspoon butter
In a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. Beat in the cinnamon and sugar-free syrup.
Melt the butter in a nonstick skillet over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. Swirl to coat the bottom of the skillet. Allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.