Flourless High-Protein Crepes

4 large Eggs
4 oz Cream cheese, softened (or thick Greek yogurt)
1/2 tsp Vanilla extract (for sweet) or a pinch of garlic powder (for savory)
1-2 packets Stevia or preferred sugar substitute (optional)
Butter or coconut oil spray for the pan

Blend the Batter: Add the eggs, softened cream cheese, vanilla (or savory seasoning), and sweetener into a blender. Blend on high for about 30 seconds until the mixture is completely smooth and frothy. Let the batter sit for 2-3 minutes to allow the bubbles to settle.
Heat the Pan: Place a non-stick skillet or crepe pan over medium-low heat. Lightly coat with a small amount of butter or oil spray.
Pour and Swirl: Pour about 2 to 3 tablespoons of batter into the center of the hot pan. Immediately tilt and rotate the pan in a circular motion so the batter spreads into a very thin, even circle.
Cook Gently: Cook for about 1 to 2 minutes. The edges will begin to lift slightly and the center will look set. Use a thin spatula to gently flip the crepe.
Finish: Cook the second side for only 30 to 45 seconds. Slide the crepe onto a plate and repeat with the remaining batter.
Fill and Roll: You can fill these with sugar-free hazelnut spread (as seen in the image), fresh berries, or even savory fillings like turkey and cheese. Roll them up tightly to serve.