Blend batter smooth:

Combine the eggs, softened cream cheese, and salt in a blender; process until the mixture is utterly smooth and free of any cream cheese lumps.

Rest batter briefly:

Allow the batter to sit for 2 minutes while you preheat a skillet over medium-low heat—this brief rest lets air bubbles dissipate for more even cooking.

Grease and pour:

Grease the pan with a small amount of butter or tallow, swirling to cover, then pour in roughly 2–3 tablespoons of batter for an 8-inch pan (or about 1/4 cup for a 10-inch pan).

Spread batter thin:

Quickly tilt and rotate the pan to spread the batter into a thin, uniform layer.

Cook until set:

Cook for 60–90 seconds, until the edges appear set and a spatula can slide under the crepe without resistance.

Flip and brown:

Carefully flip and cook the other side for 20–40 seconds, just until it turns a light golden color.

Repeat and stack:

Move the crepe to a plate and repeat, adding more fat to the pan as necessary.

Fill and serve:

Stack the crepes as you cook (they remain soft and warm that way), then fill, fold, and serve.