Directions
In a mixing bowl or blender, combine the 2 oz (56.7 g) of softened cream cheese and the eggs.
Blend or use an electric hand mixer until the batter is completely smooth and free of lumps. 2.
Add the liquid stevia, cinnamon, baking soda, and salt to the batter and mix until just combined. 3.
Heat a lightly greased nonstick skillet over medium heat.
Pour about ¼ cup of batter into the center of the pan, immediately swirling the pan to spread the batter into a thin, even circle. 4.
Cook for 2-3 minutes, or until the edges begin to lift and the surface appears set. Carefully flip the crepe and cook for another 30-60 seconds on the other side.
Transfer to a plate and repeat with the remaining batter. 5.
While the crepes cool slightly, prepare the filling.
In a separate bowl, use an electric mixer to beat the 4 oz (113.4 g) of softened cream cheese, vanilla extract, and powdered erythritol until light and creamy. 6.
Spread a layer of the cream cheese filling over each crepe, sprinkle with fresh blueberries, and then fold or roll them up to serve.
Keep your pan on a steady medium-low heat. If the pan is too hot, the crepes will cook too quickly and tear when you try to flip them.
Once you pour the batter, immediately lift and swirl the pan to spread it into a thin, even circle. This is the secret to delicate, lacey crepes.
