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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Crispy Wafers

Introduction & Inspiration

Crispy Wafers are just a fun little thing you can make with Pork Jelly Cubes and Bone Broth. They can be useful as a basket/bowl to place desserts or other ingredients into, as rolls or just simply eaten as is or with a little bacon mayonnaise or other type of topping, almost like you would do with poppadoms.

The texture is also super fine like Filo Pastry. This plain version is wonderfully neutral. If you prefer a slight hint of flavour check out some of my other versions. They are also super quick to make.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

2 x Crispy Wafers

Main Ingredients:

50g Pork Jelly Cubes

35ml Bone Broth

Salt to Taste

Recipe Instructions

In a pan on low heat melt the pork jelly with the bone broth and a little salt (if using) and stir the mixture until everything is well combined.


Just before the pork jelly mixture is ready (30-45 seconds), heat your crepe pan up on medium-high heat.


Once the crepe pan is hot, pour approximately half of the mixture into the crepe pan and use a pastry brush and work quickly to brush the mixture over the surface of the hot crepe pan. You will need to give it a few coats.


When the pan is sufficiently hot, you should see the mixture soon change to a light brown type colour within a few seconds.


At this point, act quickly with a spatula to lift up the edges a tiny bit all away around the wafer and then use a pair of kitchen tongs to remove the wafer from the base of the crepe pan on to a serving plate.


Repeat the above steps until all the pork jelly mixture has been used up.

Your Crispy Wafers are now ready to use!


If you remove the Crispy Wafer quickly from the hot crepe pan and place it in a wire rack in a U shape, the wrap can be used as a taco holder.


Ideally, purchase your meat, skin and animal fats from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Check out my Pork Jelly and Bone Broth - Pressure Cooker recipes for instructions on how to make these.


Bear in mind that the protein content of gelatine needs to be taken into account when you add fat for PKD purposes. (So for this recipe consider adding 16g fat).


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