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Snickerdoodle Egg Fast Crepes
Alice

Snickerdoodle Egg Fast Crepes Recipe

Snickerdoodle Egg Fast Crepes are a quick, cozy, low-carb breakfast or dessert that tastes like a cinnamon cookie wrapped in a soft crepe. They’re protein-packed, easy to make, and perfect for egg-fast days or anyone craving a sweet morning treat without sugar.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 crepes
Course: Breakfast, Dessert, Snack
Cuisine: Egg-fast inspired, Low-Carb
Calories: 264
Ingredients Method

Ingredients
  

  • 6 large eggs room temp
  • 120 g full-fat cream cheese softened (batter)
  • 1 tbsp melted butter 14 g — plus extra for pan brushing
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon plus extra for topping
  • Pinch of salt
  • 120 g cream cheese softened (filling)
  • 2 tbsp softened butter 28 g (filling)
  • 3 tbsp powdered erythritol ≈24 g (filling; adjust to taste)
  • Optional: 1 tbsp heavy cream to loosen filling

Method
 

  1. Soften cream cheese and let eggs come to room temp (15–30 minutes).
  2. Whisk 6 eggs in a bowl until smooth. Add 120 g softened cream cheese and whisk until lump-free. Stir in 1 tbsp melted butter, vanilla, 1 tsp cinnamon, & a pinch of salt. Add 2 tbsp powdered erythritol if you like sweeter crepes. Thin with 1 tbsp water or cream if batter seems too thick.
  3. Heat a nonstick skillet over medium and lightly brush with butter. Pour ~1/4 cup (60–70 ml) batter into pan; tilt to spread thin. Cook 45–60 seconds until edges lift and the surface is set, flip and cook 10–20 seconds. Remove and repeat for remaining batter.
  4. Make filling: beat 120 g cream cheese with 2 tbsp butter, 3 tbsp powdered erythritol, and 1 tsp cinnamon until smooth. Add 1 tbsp heavy cream if needed to reach spreadable consistency.
  5. Spread 1–2 tbsp filling on each crepe, sprinkle with cinnamon-erythritol if desired, fold or roll, and serve warm or chilled.