Add the eggs, softened cream cheese, melted butter, cinnamon, vanilla, erythritol, and a pinch of salt to a mixing bowl. Make sure the cream cheese is very soft so it blends easily. Whisk or blend until the mixture is completely smooth and lump-free. The batter should pour easily.

Preheat an 8–10 inch nonstick skillet over medium-low heat. Let it warm gently for a minute or two. Lightly butter the surface, then wipe off any excess so the pan is coated but not greasy — too much butter will cause uneven browning.

Pour about ¼ cup of batter into the center of the skillet and immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even layer. Work quickly here, because the edges begin to set almost instantly.

Cook the crepe until the edges look dry and slightly curled, and the bottom becomes lightly golden. This usually takes 30–45 seconds. Slide a thin spatula underneath and flip gently. Cook the second side for another 10–20 seconds, just until set.

Transfer the finished crepe to a plate and continue cooking the remaining batter the same way. Stack the crepes lightly so they stay warm and flexible.

In a small bowl, mix the filling ingredients — cream cheese, butter, erythritol, cinnamon, and vanilla — until smooth and creamy. The filling should be soft enough to spread easily.

Spread a thin, even layer of the filling over each warm crepe. Start at one end and roll the crepe tightly into a log. Dust the tops with your cinnamon “sugar” mix while the crepes are still warm so it melts slightly into the surface.

Serve the crepes warm for a soft, melty texture, or chill them in the fridge for a firmer, cinnamon-swirl dessert. Both versions taste amazing.