Simple two ingredient carnivore crepes. Prep to pop in under ten minutes...or something like that. Use in savory or sweet applications to your little carnivore heart's content.
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