Description
Low carb crepe-style roll-ups filled with sweet cream cheese and blueberries, lightly crisped for a golden finish.
Ingredients
- 3 large eggs
- 3/4 cup unsweetened almond milk
- 1/2 cup almond flour
- 1 tablespoon butter or coconut oil (for cooking)
- 6 oz cream cheese, softened
- 2 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
- 1 tablespoon powdered sweetener (for garnish)
Instructions
- Whisk eggs, almond milk, and almond flour until smooth.
- Heat a non-stick skillet and lightly grease with butter or oil.
- Pour a thin layer of batter and cook 1–2 minutes per side to form crepes.
- Mix cream cheese, erythritol, and vanilla until smooth.
- Spread filling over each crepe and top with blueberries.
- Roll tightly and return to pan to lightly crisp the outside.
- Dust with powdered sweetener and serve warm.
Notes
- Keep crepes thin for easier rolling.
- Use softened cream cheese for a smooth filling.
- Cook on medium heat to avoid burning while crisping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes