In a large bowl, combine eggs, half and half, and olive oil. Whisk until smooth. Optionally, you can season the batter with spices, extracts, sweetener, etc.
On medium-low heat, place a 10" non-stick skillet that has been lightly sprayed with non-stick cooking spray. (Adjust heat to slightly above or below medium if necessary.)
Pour 1/4 cup of the egg batter into your pre-heated skillet and swirl the pan evenly until you've coated the bottom with a thin layer of crepe batter. (Add more batter to fill if any holes appear.)
Cover the pan and cook the crepe batter until it begins to set, which will take 2-3 minutes. Don't overcook it!
After the batter is set, use a silicon spatula to (gently) loosen the edges and flip your crepe. Be careful and make sure you don't break or tear the crepe. Cook for an additional minute and then remove the crepe.
Repeat the process with the remaining batter.
Fill each crepe with your desired filling (keep the filling in the middle of the crepe) and fold over both sides to cover the filling. Serve immediately.
To Make Whipped Cream (Maple or Plain):
Pour 1 pint of heavy whipping cream into a large glass bowl. Using a hand or immersion blender, blend the whipping cream until it changes texture and is twice the size. If you just want low carb, plain whipping cream, stop at this step.
To make maple whipped cream, drizzle 1 to 2 tablespoons of maple syrup into the bowl and continue to blend until the whipped cream is light and fluffy.
To Make a Balsamic Glaze:
Over medium-high heat, heat one cup of high-quality balsamic vinegar until the vinegar begins to boil.
Reduce the heat. Simmer and stir continually until the balsamic vinegar is about 1/3 of the original volume. Once the vinegar has reached a thick, syrupy consistency, it's ready to use. Cool slightly before serving.