Carnivore Cream Cheese Crepes
Soft, tender carnivore crepes made with cream cheese and eggs quick to blend, easy to cook, and perfect for savory fillings.
Equipment
- Blender or immersion blender
- Nonstick skillet or well-seasoned cast iron pan
- Silicone spatula/thin turner
- Measuring cup (1/4 cup)
- Plate for stacking
Ingredients
- 3 large eggs
- 3 oz 85 g cream cheese, softened
- 1/8 tsp salt
- 1 –2 tbsp butter or tallow for greasing the pan
Instructions
- Add the eggs, softened cream cheese, and salt to a blender and blend until the batter is completely smooth no cream cheese bits.
- Let the batter rest for 2 minutes while you warm your skillet over medium-low heat; this tiny pause helps the bubbles settle so the crepes cook more evenly.
- Add a little butter or tallow to the pan and swirl to coat, then pour in a small amount of batter (about 2–3 tablespoons for an 8-inch pan, or closer to 1/4 cup for a 10-inch pan).
- Immediately tilt and swirl the pan so the batter spreads into a thin, even layer.
- Cook for about 60–90 seconds, until the edges look set and you can slide a spatula underneath without sticking.
- Flip gently and cook the second side for 20–40 seconds, just until lightly golden.
- Transfer to a plate and repeat, greasing the pan as needed.
- Stack the crepes as you go (they stay soft and warm like this), then fill, fold, and serve.
Notes
- If the first crepe tears, lower the heat slightly and use a touch more butter before the next one.
- For best blending, soften cream cheese to room temperature.
- Keep the second side brief to avoid drying them out.