Blend together all ingredients for the filling in a bowl. Set aside.
In a bowl beat the eggs, heavy cream, water, and vanilla extract.
Blend in the flour until mixture is very smooth.
Ladle in about ¼ cup of the batter in a lightly oiled non-stick skillet. Swirl around in a thin even layer. Cook over low heat for about a minute. Flip and cook for a few more seconds. Continue cooking until rest of the batter is used up.
Take each crepe and fill with the cinnamon cream cheese mixture. Roll.
Stir together powdered erythritol and almond milk in a bowl. Drizzle over the roll-ups.
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