3/4 pound cream cheese (3 packages of 8 ounce cream cheese), room temperature
1 tablespoon vanilla extract
1/4 cup sugar substitute, I prefer stevia
butter for cooking
Beat the eggs until they have tripled in volume.
Beat the cream cheese in, a bit at a time until the mixture is smooth. Add in the vanilla extract and sugar substitute.
Melt butter on a skillet set to medium-low heat and add 3-4 tablespoons of the batter to the center. Swirt the batter to coat the pan. Cook for 4-5 minutes until the batter looks dry, flip with a spatula and allow it to cook an additional 1-2 minutes.
Continue this with the remainder of the batter.