Carnivore Cream Cheese Crepes: Easy 3-Ingredient Breakfast

If you’ve been craving something that feels a little “treat-like” while staying carnivore, these carnivore cream cheese crepes are it. They’re thin, tender, and lightly golden with that rich, buttery flavor that makes breakfast feel special even on a busy morning.

I make these when I want a warm, satisfying plate that isn’t just eggs-on-a-plate (again), and every time I’m reminded how ridiculously easy they are. If you love low carb keto recipes that still feel cozy and indulgent, this one fits right in. It’s also got that simple, back-to-basics vibe that people often look for with the caveman diet style of eating.

Why You’ll Love Carnivore Cream Cheese Crepes

These crepes are pure comfort: no flour, no sweeteners, no complicated steps just simple animal-based ingredients turned into something that feels a little fancy. The cream cheese gives the batter a silky richness and helps the crepes stay pliable, so they roll and fold without tearing (which is the dream with crepes). They’re perfect if you rotate between your carnivore and keto diet recipes and still want something foldable and satisfying. And if you’re someone who browses caveman diet recipes, you’ll appreciate how simple and ingredient-focused these are.

Simple Ingredients

You don’t need much to make these happen, and that’s part of the magic.

• Eggs: The base of the batter, giving structure and that classic crepe texture.
• Cream cheese: Adds richness and a tender bite, making the crepes more flexible and satisfying.
• Salt: Tiny amount, big difference brings out the buttery, savory flavor.
• Butter or tallow (for the pan): Prevents sticking and adds gorgeous golden edges.

Recommended Equipment

• Blender or immersion blender
• Nonstick skillet or well-seasoned cast iron pan
• Silicone spatula/thin turner
• Measuring cup (1/4 cup)
• Plate for stacking

Time & Servings

• Servings: 2 (makes about 6–8 small crepes, depending on pan size)
• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes

What is Needed

Ingredients

• 3 large eggs
• 3 oz (85 g) cream cheese, softened
• 1/8 tsp salt
• 1–2 tbsp butter or tallow, for greasing the pan

How to Make Carnivore Cream Cheese Crepes

• Add the eggs, softened cream cheese, and salt to a blender and blend until the batter is completely smooth no cream cheese bits.
• Let the batter rest for 2 minutes while you warm your skillet over medium-low heat; this tiny pause helps the bubbles settle so the crepes cook more evenly.
• Add a little butter or tallow to the pan and swirl to coat, then pour in a small amount of batter (about 2–3 tablespoons for an 8-inch pan, or closer to 1/4 cup for a 10-inch pan).
• Immediately tilt and swirl the pan so the batter spreads into a thin, even layer.
• Cook for about 60–90 seconds, until the edges look set and you can slide a spatula underneath without sticking.
• Flip gently and cook the second side for 20–40 seconds, just until lightly golden.
• Transfer to a plate and repeat, greasing the pan as needed.
• Stack the crepes as you go (they stay soft and warm like this), then fill, fold, and serve.

Top Tips

• Go medium-low, not high: Too much heat makes them brown fast before they set, which can cause tearing.
• Softened cream cheese matters: If it’s cold, you’ll fight lumps; room temp blends silky-smooth.
• Thin layer = best texture: The first one is a tester adjust batter amount until it swirls easily.
• Grease lightly but consistently: A thin sheen of butter/tallow between crepes keeps them golden and release-perfect.
• If your batter feels thick: Blend a few extra seconds; if needed, add 1–2 teaspoons of water to loosen (optional).
• Want sweeter vibes without “sweet” ingredients: Try serving with browned butter and a pinch of salt shockingly satisfying.

Recipe Variations

• Savory roll-ups: Fill with warm sliced steak and melted butter.
• Breakfast wrap style: Add scrambled eggs and a bit of melted cheese inside, then roll.
• Creamy spread: Mix cream cheese with a pinch of salt and spread inside each crepe before folding.
• Extra-rich batter: Add 1 egg yolk (keep the whites the same) for a more custardy texture.

Make Ahead Tips

You can blend the batter and store it covered in the fridge for up to 24 hours. Give it a quick re-blend or vigorous whisk before cooking for the smoothest pour especially handy if you’re meal prepping low carb keto breakfasts.

How to Store and Reheat

Store cooled crepes stacked with parchment (optional) in an airtight container in the fridge for up to 3 days. Reheat in a lightly buttered skillet over low heat for 20–30 seconds per side, or warm gently in the microwave in short bursts (they heat fast, so don’t overdo it).

What To Serve With This Recipe

These are amazing with carnivore staples: crispy bacon, breakfast sausage, sliced leftover steak, shredded roast beef, or a simple side of soft scrambled eggs. If you include it in your routine, toasted keto bread on the side is perfect for extra butter. If you’re usually searching low carb recipes for breakfast that actually keep you full, this is an easy go-to plate.

What Foods Are Carnivore Approved?

If you’re also comparing plans like the caveman diet food list, you’ll notice there’s often plenty of overlap when you focus on animal foods and keep things simple. The carnivore diet is refreshingly simple, built around nutrient-rich animal foods that keep you satisfied and energized.

Think beef, pork, poultry, seafood, eggs, and dairy (if you tolerate it), along with animal fats like tallow, butter, and lard. Having a clear list of what you can enjoy makes meal planning so much easier. Want the complete guide? Get the full Carnivore Approved Foods List right here on OvenSpot!

Carnivore Cream Cheese Crepes

Michelle

Soft, tender carnivore crepes made with cream cheese and eggs quick to blend, easy to cook, and perfect for savory fillings.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Servings 2

Equipment

• Blender or immersion blender
• Nonstick skillet or well-seasoned cast iron pan
• Silicone spatula/thin turner
• Measuring cup (1/4 cup)
• Plate for stacking

Ingredients

  

• 3 large eggs
• 3 oz 85 g cream cheese, softened
• 1/8 tsp salt
• 1 –2 tbsp butter or tallow for greasing the pan

Instructions

 

• Add the eggs, softened cream cheese, and salt to a blender and blend until the batter is completely smooth no cream cheese bits.
• Let the batter rest for 2 minutes while you warm your skillet over medium-low heat; this tiny pause helps the bubbles settle so the crepes cook more evenly.
• Add a little butter or tallow to the pan and swirl to coat, then pour in a small amount of batter (about 2–3 tablespoons for an 8-inch pan, or closer to 1/4 cup for a 10-inch pan).
• Immediately tilt and swirl the pan so the batter spreads into a thin, even layer.
• Cook for about 60–90 seconds, until the edges look set and you can slide a spatula underneath without sticking.
• Flip gently and cook the second side for 20–40 seconds, just until lightly golden.
• Transfer to a plate and repeat, greasing the pan as needed.
• Stack the crepes as you go (they stay soft and warm like this), then fill, fold, and serve.

Notes

• If the first crepe tears, lower the heat slightly and use a touch more butter before the next one.
• For best blending, soften cream cheese to room temperature.
• Keep the second side brief to avoid drying them out.

Keyword Carnivore Cream Cheese Crepes