Flourless Crepes

Crepes Ingredients:
3 eggs
3 TBS milk, half and half, or heavy cream
3 tsp olive oil
1 tsp sugar (or 1/4 tsp sugar substitute)
1/2 tsp vanilla

Filling Ingredients:
2 oz cream cheese
1-2 tsp milk, half and half or heavy cream
1 tsp sugar (or 1/4 tsp sugar substitute)
1/4 tsp vanilla
(that's at least what we used...you can fill these with just about anything sweet or savory)

1. Make the filling first. Mix the cream cheese, milk, sugar and vanilla together until blended (I just used a fork).
2. In a bowl (I used a large pourable measuring cup), mix all crepes ingredients together and beat.
3. Heat a pan to medium, medium high heat and spray with non-stick cooking spray.
4. Pour a small amount (about 1/8 c.) of batter into the middle of the pan and tip/swirl the pan to spread the batter out evenly. You're supposed to get a circle...I got oblong shapes with holes...but it still worked fine.
5. Cook for about 30 sec. to 1 min. Flip and cook the other side until done (slightly browned).
6. Remove from pan, fill, and eat! These get cold fast, so if you want to eat them warm you'll have to eat them as they come off the pan. For these today I put a little dollop of the cream cheese filling and a little dollop of raspberry jam and spread it in the crepe before I rolled it up. Mmmmmm.

This will make 9-10 crepes. I know, it won't look like you've made that much batter when you mix it up. I was skeptical at first, but I think we got 9 decent sized crepes out of this.

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