Place the softened Cream Cheese (6 ounce), Large Egg (6), Grated Parmesan Cheese (1/3 cup), and optional Granulated Erythritol (1 teaspoon) in the blender. Blend on low until the ingredients are completely combined.
With the blender running, sprinkle the Coconut Flour (1 1/2 tablespoon) and the Xanthan Gum (1/8 teaspoon) over the batter and continue blending until thick, scraping the sides down at least once.
Finish with the blender on medium speed for a few seconds. Let the batter sit for a few minutes.
Put a non-stick pan over medium heat. Have handy a thin wide spatula, a pastry brush, a 1/4-cup measure and a dinner plate for the cooked crepes.
When a drop of water sizzles and jumps across the surface, it is ready. Turn the heat down just a tiny bit and lightly brush the pan with some Butter (2 tablespoon). Brush the spatula, too.
Stir the batter. Pour the batter into the 1/4-cup measure and then into the middle of the pan. Quickly grasp the pan by the handle and begin tilting it in a circular motion to spread the batter into a circle. It won't be perfect and that's okay. Try to get the batter to go around the pan 2 or 3 times, ever increasing the size of the circle before it stops, resulting in a 6 to 7-inch crepe.
Allow the crepe to cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns slightly.
Now, gently work the buttered spatula under the edge of the crepe by shimmying it and lift the edge. With the fingers of your other hand, gently grasp the crepe and lift it a little higher while sliding the spatula under the crepe further. Flip the crepe and let it cook for about 15-20 seconds more.
Remove the crepe to the plate and begin the process again making sure to lightly butter the pan and the spatula after each crepe.
Stack the crepes one on top of the other. Let them cool, then lightly cover them and place them in the refrigerator or use them right away.