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Overhead shot of two cream cheese crepes stacked, drizzled with melted butter, on a dark surface.

Carnivore Cream Cheese Crepes (Easy 3-Ingredient)

Eggs and cream cheese create thin, tender carnivore cream cheese crepes ready in 15 minutes for a keto-friendly breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 2 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 large eggs
  • 3 oz cream cheese 85 g, softened
  • 1/8 tsp salt
  • 1–2 tbsp butter or tallow for greasing the pan

Method
 

  1. 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.

  2. 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.

  3. 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).

  4. Spread batter thin:

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

  5. Cook until set:

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

  6. Flip and brown:

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

  7. Repeat and stack:

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

  8. Fill and serve:

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