Preparation

• Heat the cream cheese in the microwave until softened. Add the cream cheese, eggs, flour, Swerve, cocoa powder and xanthan gum together.
• Mix the ingredients using a blender until well combined.
• Preheat a medium nonstick skillet over medium-high heat. Using a pastry brush, drag a small amount of melted butter onto the hot pan.
• Add batter ¼ cup at a time to the hot pan. Add batter to the center of the pan. Swirl the pan 3 to 4 times to move the dough in a circle, making sure it covers all the holes.
• Let the pancake cook on the heat, lowering the heat slightly if you see smoke. Wait until the crepe begins to brown around the edges before using a heatproof spatula to begin to loosen the edges. If the crepe is ready to be flipped, you should be able to run the spatula under the center of the crepe. Lift it up and turn it over. This should be very easy. If it is not ready, the pancake will be torn by the spatula. If this happens, push the pancake back and let it cook a few more seconds. Repeat the operation with the rest of the dough. Serve immediately! Sprinkle with powdered erythritol if desired.