Carnivore Crepes

Website Category: Keto / Carnivore / High-Protein Recipes
Recipe Author: The Protein Kitchen
Date Posted: October 26, 2023
Servings: 4 crepes
Active Time: 10 minutes
Total Time: 20 minutes
Recipe Intensity: Easy – Perfect for beginners and busy weeknights.

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A Note From Our Kitchen

Tired of missing out on the fun of wrap-and-fill meals on a strict carnivore or keto diet? These Carnivore Crepes are your game-changer. Forget flour, dairy, or any plant-based ingredients—this recipe uses just three simple, animal-based components to create remarkably pliable, golden crepes. They are the perfect vehicle for your favorite fillings: scrambled eggs and bacon for a powerhouse breakfast, sliced roast beef and a soft-cooked egg for lunch, or simply slathered with creamy butter. They are delicate, subtly cheesy, and prove that sometimes, the most satisfying creations come from the simplest ingredients.

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Ingredients

• 4 large eggs

• 4 oz (115g) full-fat cream cheese, very soft

• 2 pinches of fine sea salt

• 1 tbsp (15g) butter, ghee, or tallow for cooking

Optional Add-In:

• 1 oz (30g) finely grated parmesan or sharp cheddar cheese (for a more robust flavor and slightly sturdier crepe)

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Equipment

• A high-speed blender or immersion blender (key for a perfectly smooth batter)

• A non-stick skillet or crepe pan (8-10 inches is ideal)

• A flexible silicone spatula

• A ladle or 1/4 cup measure

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Instructions

Step 1: The Perfect Batter

In your blender, combine the eggs, very soft cream cheese, and salt. If using, add the optional grated cheese. Blend on high for 20-30 seconds until the mixture is completely smooth, with no lumps. The batter will be thin and slightly frothy. Let it rest for 5 minutes while you heat your pan. This allows the bubbles to settle for a more even crepe.

Chef’s Tip: The softness of the cream cheese is crucial. If it’s cold, microwave it in 10-second bursts until it’s easily spreadable but not melted.

Step 2: Heat & Grease

Place your non-stick skillet over medium heat. Allow it to get properly hot—this should take about 2-3 minutes. Add a small amount of your cooking fat (about 3/4 tsp), swirling to coat the bottom of the pan lightly. The fat should shimmer but not smoke.

Step 3: Cook the Crepe

Give the batter a quick stir. Pour approximately 1/4 cup of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even circle covering the entire bottom.

Cook for 1 minute and 30 seconds to 2 minutes on the first side. You’ll know it’s ready to flip when the edges appear dry, have slightly lifted from the pan, and the surface looks matte and set. The underside should be a light golden brown.

Step 4: The Flip

Slide your flexible spatula gently under the crepe to loosen it entirely. With confidence, flip it over. Cook on the second side for 45 seconds to 1 minute, until just set and lightly spotted with gold.

Step 5: Stack & Serve

Transfer the cooked crepe to a plate. Repeat the process with the remaining batter, adding a small amount of fat to the pan before each crepe. Stack them on the plate as you go.

Serve immediately with your desired carnivore fillings, or let cool and store for later use.

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Serving Suggestions

• Breakfast Stack: Fill with crispy bacon, a sausage patty, and a drizzle of warm, runny egg yolk.

• The Ultimate Lunch Wrap: Layer with sliced roast beef or turkey, a slice of havarti cheese, and a soft-boiled egg.

• Simple & Savory: Spread generously with softened butter and a sprinkle of extra salt.

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Storage & Reheating

• Refrigerator: Cooled crepes can be stacked with parchment paper in between and stored in an airtight container for up to 3 days.

• Freezer: Separate each crepe with parchment paper, place in a freezer bag, and freeze for up to 1 month. Thaw in the refrigerator overnight.

• Reheating: The best method is to gently warm them in a dry, non-stick pan over low heat for 20-30 seconds per side, or microwave briefly (10-15 seconds) until pliable.

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Nutritional Information (Per 1 Crepe, without optional cheese)

Nutritional information is an estimate calculated using a standard nutrition database and may vary based on specific brands and portion sizes.

Dietary Tags: Gluten-Free, Grain-Free, Nut-Free, Sugar-Free, Keto-Friendly, Carnivore.

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Recipe Success Tips & FAQs

• Why did my first crepe stick/break? This is common! The first crepe often “seasons” the pan. Ensure your pan is properly preheated and use a confident, quick motion to spread the batter.

• Can I make these dairy-free? For a strict carnivore version without dairy, substitute the cream cheese with an equal weight of very soft, mild-tasting liver pâté. The texture will be different but still workable.

• My batter is too thick. Ensure you are using a blender for a perfectly smooth emulsion. If it seems too thick to spread, you can add one tablespoon of water to thin it slightly.

• They are too delicate to flip. Let the first side cook a little longer until it’s fully set. A thinner, flexible spatula is your best tool.