• Author: Mellissa Sevigny
  •  Yield: Approximately 4 servings 


For the crepes:

  • 6 eggs
  • 5 oz cream cheese, softened
  • 1 tsp cinnamon
  • 1 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.)
  • butter for frying

For the filling:

  • 8 Tbsp butter, softened
  • 1/3 cup granulated sugar substitute
  • 1 Tbsp (or more) cinnamon


  1. Blend all of the crepe ingredients (except the butter) together in a blender or magic bullet until smooth. Let the batter rest for 5 minutes.
  2. Heat butter in a nonstick pan on medium heat until sizzling
  3. Pour enough batter into the pan to form a 6 inch crepe. Cook for about 2 minutes, then flip and cook for an additional minute.
  4. Remove and stack on a warm plate. You should end up with about 8 crepes.
  5. Meanwhile, mix your sweetener and cinnamon in a small bowl or baggie until combined.
  6. Stir half of the mixture into your softened butter until smooth.
  7. To serve, spread 1 Tbsp of the butter mixture onto the center of your crepe.
  8. Roll up and sprinkle with about 1 tsp of additional sweetener/cinnamon mixture


Approx nutrition info per serving: 434 calories, 42g fat, 2g net carbs, 12g protein


  • Serving Size: 2 crepes, 2 Tbsp filling
  • Calories: 434
  • Fat: 42g
  • Carbohydrates: 2g net
  • Protein: 12g