This weekend I had slow cooked pull-apart beef in my fridge and a hankering for sandwiches. But as I’m eating gluten free and did not feel like trying to make bread. (maybe next weekend) I decided to go with crepes. My boyfriend had found this recipe for cream cheese pancakes online and we had enjoyed it tremendously so I modified it to make a more savory version. It was a simple matter to serve with beef and sour cream. These would probably be great with chicken or ham too.
Cream Cheese Pancakes
This recipe serves one person generously.
- 2 oz cream cheese
- 2 eggs
- Pinch salt
- Butter (for pan)
Warm cream cheese and eggs to room temp before blending. Put all ingredients except butter in a blender or magic bullet. Blend until smooth. Don’t over blend or your crepes will be puffy. I was unable to get out the lumps of cream cheese but they did not alter the final product at all. Use a nonstick pan. Pour batter into a hot pan greased with butter. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Don’t flip early or the crepe will break. Repeat with the rest of the batter.