Egg Fast Snickerdoodle Crepes

5		eggs
4  ounces		cream cheese, softened
4  teaspoons		cinnamon
1/3  cup		Allulose
5  tablespoons		butter, softened

Tip: Click on the ingredient links to learn the nutritional information for all the Egg Fast Snickerdoodle Crepes ingredients. The serving size for any ingredient in Egg Fast Snickerdoodle Crepes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

For the crepes:

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

For the filling:

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

- 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.
- Heat butter in a nonstick pan on medium heat until sizzling.
- 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.
- Remove and stack on a warm plate. You should end up with about 8 crepes.
- Meanwhile, mix your sweetener and cinnamon in a small bowl or baggie until combined.
- Stir half of the mixture into your softened butter until smooth.
- To serve, spread 1 Tbsp of the butter mixture onto the center of your crepe.
- Roll up and sprinkle with about 1 tsp of additional sweetener/cinnamon mixture.