1.   To a mixing bowl, add the cream cheese and fat. Beat on high speed until smooth and lump free. Add the liquid egg whites and beat to combine

2.   Add the dry ingredients: the gelatin powder, egg white powder and parmesan. Whip to combine

3.   While beating on low, slowly pour in the heavy cream. Beat to combine. Pour in the whisked egg. Beat to combine. Then add the water. Increase the speed to high and beat for 1 minute. If batter is too thick, add more water, 1 tbsp at a time, beat to a smooth pancake consistency batter

4.   Place a nonstick crepe pan or skillet on the stovetop set to medium-low heat. Use a pastry brush to grease the pan lightly. When fat is sizzling, pour in the batter. Tilt pan to spread the batter to a diameter of about 6 inches or 15 cm, or use an offset spatula to shape and thin the crepe. Cover with a lid, cooking until the edges are done and the surface does not look wet. Slide a spatula under the crepe, and flip and cook until the underside is a light golden. Immediately remove from pan and transfer to a platter. Repeat until all the crepes are done

5.   These crepes will keep in the refrigerator for 3 to 4 days or can be frozen. To freeze, lay flat in a freezer safe container, place sheets of parchment in between the crepes. To reheat, preheat oven to 200 F or 93 C, and lay the crepes on an oven rack for about 5 minutes or until soft and pliable. Do not over heat