Blend the eggs, 1 tbsp Swerve, and 3.5 oz cream cheese together until smooth.

Heat a griddle or flat, wide non-stick pan over medium heat and grease with butter. Pour 1/2 cup of batter onto the griddle, cook until it starts to solidify (as with normal pancakes, about 1-2 minutes), and then carefully flip. Continue to cook for about 30 seconds and, without tearing or bunching, transfer to a wide platter for filling. A word of caution – making them TOO big will make them unwieldy. About 4 inches across is perfect.

Meanwhile, in a blender combine berries, remaining cream cheese and Swerve and heavy cream until smooth.

After crepes have cooled for 5 minutes, spread filling on them, an inch from the edge, and roll up. Serve with a garnish of the filling on top, or with whipped cream.