• Take your cream cheese out of the refrigerator and let it soften a bit.
• In a medium bowl, whisk together the egg whites, milk, oil, honey ,and vanilla. Whisk until smooth.
• In a separate bowl, whisk together your flour and salt. Pour this into the wet ingredients in two small batches, whisking to combine after each batch.
• Whisk all the lumps out.
• Melt a tsp of butter over medium heat in a small round pan, nonstick pan. Let the pan get nice and hot.
• When the butter is melted and the pan is good and hot, pour 1/8 cup of the batter into the center of the pan. Tilt pan to coat the bottom evenly. Cook for about 2 minutes or until the sides of the crepe start to pull away from the pan.
• Flip the crepe and cook an additional 30 seconds to minute. ***
• Put the crepe on a plate and set aside. Repeat the process until the batter is gone.

For the filling

• The cheese should be fairly soft but still cool. In a small bowl cream together the cheese with sugar and 1 tbs of vanilla. Stir until combined.
• Melt 1 cup of the chocolate chips in the microwave, setting the other 1/2 cup aside. To melt, microwave for 30 seconds, then stir. Repeat until the chips are just melted.
• Fold the melted chocolate into the cheese mixture, mixing until combined.

To assemble the crepes

• Spoon or pipe the cheese mixture into the center of each crepe. Fold each side over, tucking the mixture into the crepe.
• Garnish with the remaining chocolate chips and whipped cream if desired.