I always store hard-boiled eggs in the refrigerator so I can easily whip up a batch of crepes!

prep time: 10 minutes (not including time to hard-boil eggs)

cook time: 8 minutes

yield: 2 servings

INGREDIENTS 

• 2 large eggs
• 2 hard-boiled eggs
• 4 ounces cream cheese (½ cup) (Kite Hill brand cream cheese style spread if dairy-free), softened
• 1 tablespoon Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)
• ½ teaspoon vanilla or almond extract
• Pinch of fine sea salt
• Coconut oil, for the pan
• 2 very thin slices ham
• 2 thin slices (1 ounce) Swiss cheese (omit for dairy-free)
• 1½ ounces cream cheese (3 tablespoons) (Kite Hill brand cream cheese style spread if dairy-free), softened
• 2 tablespoons unsweetened cashew milk (or hemp milk if nut-free), warmed
• 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ½ teaspoon raspberry extract

SPECIAL EQUIPMENT

• 8-inch crepe pan or nonstick skillet

INSTRUCTIONS

1. To make the crepe batter, place the raw eggs, hard-boiled eggs, cream cheese, sweetener, extract, and salt in a blender and blend until very smooth.
2. Grease an 8-inch crepe pan or nonstick skillet with coconut oil or coconut oil spray and set it over medium-high heat.
3. When hot, pour ¼ cup of the batter into the skillet and swirl the skillet to spread the batter to the edges of the pan. Cook until golden brown, about 2 minutes, then flip and cook for another 2 minutes. Remove from the pan and repeat with the remaining batter.
4. Place 1 slice of ham and 1 slice of cheese in the center of each crepe. Fold the crepe in half, then fold it again into quarters.
5. Make the glaze: Place all the ingredients in a small bowl and whisk until well combined. Taste and add more sweetener and/or extract, if desired. Serve the crepes drizzled with the glaze.
6. Store extra crepes and glaze in separate airtight containers in the refrigerator for up to 3 days. Reheat the crepes on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Bring the glaze to room temperature, then drizzle it over the crepes.