🥩 Carnivore Crepes
Zero-Carb • Carnivore • Keto • Gluten-Free
Makes ~6 thin crepes
Ingredients
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4 large eggs
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4 tbsp heavy cream (optional; skip for strict carnivore)
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Pinch salt
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Butter, ghee, or tallow for the pan
👉 Strict version: use eggs only + salt
👉 More flexible version: eggs + cream = softer crepes
🥣 Instructions
1. Blend the Batter
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Whisk or blend eggs, cream, and salt until fully smooth.
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Rest 5 minutes (important for flexibility).
2. Heat the Pan
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Nonstick or well-seasoned cast iron
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Medium-low heat
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Lightly grease with fat
3. Cook the Crepes
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Pour about ¼ cup batter into the pan.
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Swirl immediately to coat thinly.
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Cook 45–60 seconds until edges lift.
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Flip carefully.
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Cook another 20–30 seconds.
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Transfer to plate and repeat.
🍽 Ways to Use Them
Savory (Carnivore Classic)
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Ground beef + melted cheese
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Bacon & eggs
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Ham + Swiss
Sweet-Style (Still Carnivore)
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Warm butter + whipped cream
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Mascarpone or cream cheese
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Light dust of powdered allulose (optional keto)
🤔 Q & A (Crepe Troubleshooting)
Q: Mine tear when I flip them.
A:
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Pan too hot
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Batter too thick
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Flipped too early
Lower heat and wait until edges release.
Q: Why rest the batter?
A: It relaxes the eggs and makes the crepes more flexible.
Q: Are these eggy?
A: Mildly. Filling + butter balance it out fast.
Q: Can I make them ahead?
A: Yes! Stack with parchment and refrigerate 2–3 days.
Q: Can I freeze carnivore crepes?
A: Absolutely. Freeze layered with parchment. Reheat in butter.
🧠 Pro Tips
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First crepe is the test crepe — always.
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Cast iron = better flavor, nonstick = easier flips.
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Keep finished crepes covered so they stay pliable.
