Thirsting for something more gourmet than well…steak and water?
My heart hurts for yours. I thirsted too, and from this yearning the carnivore crepe was born (not that I invented it…more like, born into my life and the annals of this hallowed blog.)
I’m here to spread the goodness. Welcome to your all-in-one guide to stupid easy, two-ingredient, multi-purpose, sweet or savory carnivore crepes!
Table of Contents
Ingredients & Notes
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These crepes are so simple you’re gonna laugh. All you need is some powdered pork rinds, an egg or two, and some water. That’s it.
For exact measurements, look to the recipe card below.
Pork Rinds
Pork rinds serve as a flour substitute in this recipe. The collagen content of pork skin mimics to some degree the “sticky” property of the protein in gluten.
If you’re a quality-first kind of guy or gal, I’d go with Epic Pink Himalayan Sea Salt Pork Rinds.
If you want a deal, go for Pork King Good’s Original Pork Rind Breadcrumbs.
Eggs
Oh, any old egg will do.
Of course, soy and corn free eggs are best, like these Soy and Corn Free Eggs from Circle C Farm.
Directions
One: Powder Pork Rinds
If you don’t got ’em powdered you can start with whole pork rinds and whip ’em in a whipping device (AKA blender or food processor) until they are powdered. So that they go from this…
…to the relative state of whippery as depicted in Exhibit 1.
Two: Combine & Blend
Then, depending on the desired magnitude of your crepe production, combine this magic substance with a few eggs in a small mixing bowl.
Blend. Then, add water. About three quarters of a cup. Continue adding until the consistency is like a relatively thin pancake batter. Except instead of pancake batter, it’s carnivore crepe pig skin n’ egg batter. It should be pretty, like this.
Three: Cook Batter
Time to start sizzlin’, small ones.
- Heat a skillet on medium low flame until hot.
- Add a small dollop of beef tallow or other rendered animal fat of choice. For the detts on how to render like a Tallow Queen, check out this helpful article from Bumblebee Apothecary: How to Render Tallow.
- Once the fat is heated, add about one quarter cup of batter to the hot skillet. Smooth the batter with a spoon or spatula to increase the size and surface area of the crepe.
- Once the crepe is cooked almost through, flip and cook the other side for three to five minutes.
PRO TIP: For a more robust, resilient crepe cook seven to ten minutes per side to get a golden finish and a less eggy texture.
Four: Relish Mightily
Tada.
Pile. Compile. Enjoy.
Storage & Reheating
Refrigerate for up to five days in an airtight container.
Reheat on the stovetop in tallow or other animal fat of choice, or pop in the microwave for ten to twenty seconds.
How To Eat Carnivore Crepes
- Make a Wrap: Bundle some scrambled eggs, brains, sautéed liver, and perhaps a dash of caramelized onion for a savory crepe experience. Drizzle raw egg yolk as a savory sauce.
- Sweet Honey Crepe: Douse in A2 butter or raw bone marrow and really raw, local honey for a sweet delectable.
- Straight Up: Douse with butter or marrow for or just eat plain for a quick snack on the go.
- Burrito, Baby: Use like a tortilla and pack in some bacon, sausage and egg for a carnivore burrito
Other Recipes to Savor
Looking for something sweet?
- After your crepe entree complete your foray into french cuisine with our Carnivore Creme Brûlée for a carnivorous twist on this classic french dessert.
- Try our Easy Keto Carnivore Fat Bombs for a simple, sweet and snackable mini meal on-the-go.
- Looking for a show stopper? Make our BEST Carnivore Birthday Cake (w/ Tallow Frosting) for your birthday, for your best friend’s birthday, or for one of your (conveniently fabricated) invisible best friend’s birthdays (because sometimes we all need a little excuse to eat some cake).
Carnivore Crepes
Ingredients
- 1.5 ounces powdered pork rinds
- 3/4 cup water
- 2 eggs
Instructions
- If your pork rinds are not already powdered, use a blender or food processor to turn them into a flour.
- Add two eggs to the pork rinds and blend.
- Add three quarters of a cup of water and blend once more. Continue to add water until the consistency is like thin pancake batter.
- Heat a skillet on medium low until hot. Add about half a teaspoon of tallow, lard, or other animal fat of choice.
- Spoon four or five tablespoons of batter into the hot pan. Spread the batter with a spoon or silicone spatula to increase the size of the crepe.
- Cook for three to four minutes per side for a softer, more tranditional crepe consistency. For a more resilient crepe, cook for five to seven minutes per side until thoroughly browned.
Notes
- Lasts up to four or five days in the refrigerator
- Has a distinctly porky flavor but could also be used for sweet applications