Whisk the cream into the beaten eggs until the mixture is well combined. Heat about 2 tablespoons olive oil in a non-stick omelette skillet over medium-high heat. Slowly pour in some of the egg mixture until it covers the surface (it should look like a thin pancake). Let cook until the surface is just set. Flip the cream cake, and cook for 30 to 60 seconds longer. Remove from the heat.
Repeat to make 5 or 6 cakes. Top with butter or sugar-free syrup for a low-carb pancake.