Combine the cream cheese and eggs in a bowl and beat them with an electric hand mixer until completely smooth.
Add in the stevia, cinnamon, baking soda and sea salt. Combine that all together.
Heat up a medium-sized, nonstick pan on medium heat. Add in some butter or coconut oil to grease it lightly.
Pour in a bit of batter (about 1/4 cup at a time) while swirling the pan to help it spread to the edges. Cook until the edges start to crisp up (about 3 minutes per crepe). Wiggle a spatula around the edges to loosen them, then under the crepe gently and flip.
While the crepes are cooking, prepare your filling by combining the cream cheese, vanilla extract and powdered erythritol in a bowl. Beat with an electric hand mixer until smooth and creamy.
When the crepes have finished cooking, add a bit of the filling down the center of each crepe. Add some fresh blueberries, wrap it up and enjoy with extra cinnamon!