Carnivore Crepes (Soft & Rollable)
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Prep Time: 5 minutes
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Cook Time: 15 minutes
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Total Time: 20 minutes
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Intensity: Easy (This recipe is very beginner-friendly, requiring basic blending and pan skills.)
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Servings: 6 crepes
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Course: Breakfast, Lunch, Dinner, Snack
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Cuisine: French-inspired, Carnivore, Keto
Ingredients
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8 large eggs (room temperature is best for a smooth batter)
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8 oz (226g) full-fat cream cheese (softened to room temperature)
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Butter, ghee, or tallow (for greasing the pan)
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Pinch of salt (optional, to taste)
Ingredient Spotlight: Why They Work
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Eggs: Provide the structure and protein base, creating a thin, flexible “wrap” when cooked.
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Cream Cheese: Adds richness, a slight tang, and the necessary fat to keep the crepes tender and pliable. It’s the secret to preventing them from becoming too rubbery .
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Butter: Used for cooking, it adds incredible flavor and ensures the crepes don’t stick, helping them achieve those perfect golden edges .
Instructions
Follow these simple steps for perfect crepes every time.
Step 1: Make the Batter
Combine the 8 room-temperature eggs and the 8 oz of softened cream cheese in a blender. Blend on high for 30-60 seconds until the mixture is completely smooth, with no lumps of cream cheese remaining. If you don’t have a blender, you can whisk vigorously in a bowl, but ensure the cream cheese is very soft to avoid lumps .
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Pro Tip: For even more tender crepes, let the batter rest for 5-10 minutes after blending. This allows the bubbles to settle and the egg proteins to relax .
Step 2: Heat the Pan
Place an 8-inch or 10-inch non-stick skillet or well-seasoned crepe pan over medium heat. Add about a tablespoon of butter and let it melt, swirling to coat the pan. The pan is ready when the butter is sizzling gently but not browning immediately. You might hear a light sizzle when the batter hits the pan .
Step 3: Pour and Swirl
Pour about 1/4 to 1/3 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it in a circular motion so the batter spreads out evenly into a thin, even circle. Work quickly, as the batter will start to set right away .
Step 4: Cook the First Side
Let the crepe cook undisturbed for about 2 minutes. You’ll know it’s ready to flip when the edges start to look dry and pull away from the sides of the pan, and the surface of the crepe goes from shiny to matte. Small bubbles may form on the surface .
Step 5: The Flip
Gently slide a thin, wide spatula under the edge of the crepe to loosen it. Quickly and confidently flip it over. Cook on the second side for another 30-60 seconds, until it is just set and has a few light golden spots.
Step 6: Keep Warm and Repeat
Slide the finished crepe onto a plate. Add another small pat of butter to the pan for the next crepe. Repeat the process with the remaining batter. Stack the cooked crepes on the plate; they will stay soft and warm.
Tips for the Softest, Most Rollable Crepes
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Room Temperature is Key: Cold ingredients won’t blend smoothly, leading to a lumpy batter that can tear. Take your eggs and cream cheese out of the fridge 30 minutes before starting .
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The First One is a Test Crepe: Don’t worry if the first crepe isn’t perfect. Use it to gauge your pan’s temperature and adjust the heat up or down as needed .
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Don’t Overcook: Overcooking will make the crepes dry and brittle. As soon as the second side is set, get it out of the pan.
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Keep Them Covered: Stack the crepes on a plate and cover them with a clean kitchen towel or another plate to trap steam and keep them soft and pliable while you cook the rest .
How to Serve Your Carnivore Crepes
The beauty of these crepes is their versatility.
Savory Fillings (Roll ’em up!)
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Classic Breakfast: Scrambled eggs, crispy bacon, and a sprinkle of cheddar .
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Hearty Lunch: Shredded beef, pulled pork, or ground beef mixed with melted cheese .
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“Carnivore Manicotti”: Fill with ricotta and mozzarella, roll them up, and top with a meaty sauce or alfredo before baking .
“Sweet” Treats (Diet-Approved)
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Butter & Cream: Spread with softened butter and a dollop of whipped cream.
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Cream Cheese Roll: Spread with a layer of cream cheese, roll up, and enjoy .
Storage and Reheating
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Refrigerate: Stack cooled crepes with a small piece of parchment paper between each to prevent sticking. Store in an airtight container or zip-top bag in the refrigerator for up to 4 days .
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Freeze: For longer storage, place the parchment-separated crepes in a freezer-safe bag. Freeze for up to 3 months .
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Reheat: The best way to reheat is in a warm, buttered skillet for about 20-30 seconds per side. You can also reheat them in a 200°F oven for a few minutes until soft and pliable .
Frequently Asked Questions
Why are my crepes breaking when I try to flip them?
This is the most common issue. It usually happens for a few reasons: 1) The pan wasn’t hot enough when you poured the batter. 2) You tried to flip them too early—wait for the edges to dry and pull away. 3) There wasn’t enough fat in the pan, causing them to stick .
Can I make these without cream cheese?
For the classic “soft and rollable” texture, cream cheese is essential. Some very strict carnivore versions use only eggs, but the result is more like an egg crepe, which can be less pliable and taste more “eggy.” If you are strict, you can try the “egg only” method, but for this specific texture, cream cheese is the key .
Is cream cheese allowed on the carnivore diet?
This depends on how strict you are. Cream cheese is a dairy product made from milk and cream, so purists who follow a “meat, salt, water” only approach might avoid it. However, for many on a more inclusive “animal-based” carnivore diet, high-quality, full-fat cream cheese is a welcomed and delicious addition .
Can I double this recipe?
Absolutely! This recipe doubles and even triples perfectly. Just make sure your blender can handle the volume, or mix in batches.
Nutrition Information
Please note: This nutrition information is estimated based on the ingredients provided and is for informational purposes only. It should not be considered a substitute for professional dietary advice.
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Serving Size: 1 crepe (recipe makes 6 crepes)
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Calories: ~255 kcal
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Fat: 23g
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Protein: 11g
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Total Carbohydrates: 2g
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Fiber: 0g
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Net Carbs: 2g
(Nutrition calculated without added salt or extra butter for serving.)
