Blend the batter. In a blender, add the eggs, almond milk, almond flour, coconut flour, melted butter, vanilla, baking powder, salt, and sweetener if using. Blend until completely smooth. Let the batter rest for 5–10 minutes to hydrate the coconut flour.

Prep the filling. In a bowl, beat the softened cream cheese with a hand mixer until fluffy. Add heavy cream, powdered sweetener, lemon zest, vanilla, and a small pinch of salt. Beat until smooth and spreadable.

Toss the strawberries. In a small bowl, mix the sliced strawberries with sweetener or lemon if you like. Set aside.

Heat the pan. Warm a nonstick skillet (8–10 inches) over medium heat. Lightly grease with butter or oil. The pan should be hot but not smoking.

Cook the crepes. Pour in about 3 tablespoons of batter, then quickly swirl the pan to coat it in a thin, even layer. Cook for 60–90 seconds, until the edges look set and the bottom is lightly golden.

Flip gently. Slide a thin spatula underneath and flip. Cook the second side for 20–30 seconds. Transfer to a plate and repeat, greasing the pan lightly as needed. You should get 8–10 small crepes.

Fill and roll. Spread a spoonful of cream cheese filling down the center of each crepe. Add a few strawberry slices. Roll or fold into quarters.

Finish and serve. Top with extra strawberries and a dusting of powdered sweetener, or drizzle with a little sugar-free syrup. Serve warm or at room temperature.