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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Lamb Crispy Wafers

Introduction & Inspiration

These Lamb Crispy Wafers are a nice, vibrant orange colour. They have a lovely flavour profile to them and can be used to garnish various recipes as well as provide an unusual touch to your recipe creations in the form of basket/bowl to place desserts or other ingredients into, as rolls or as a wafer accompaniment for various dishes.

The texture is also super fine like Filo Pastry, so they add a delicate, crispy touch to other recipe ingredient textures.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

2 x Lamb Crispy Wafers

Main Ingredients

50g Pork Jelly

35ml Lamb Cooking Juices

Salt To Taste

Recipe Instructions

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


Just before the lamb 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 of 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 lamb pork jelly mixture has been used up.

Your Lamb Crispy Wafers are now ready to use!


Be sure to use some kitchen tongs to remove the wafers from the pan. It's so much easier with your hands!

If you remove the Lamb Crispy Wafer quickly from the hot crepe pan and place it in a rack in a U shape, the wafer 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 Leg Of Lamb - Slow Cooked In The Oven, Pork Jelly Cubes and Bone Broth - Pressure Cooker recipes for instructions on how to make these.

If you do not have any lamb cooking juices handy, then simply substitute with bone broth.

Bear in mind that the protein content of gelatine needs to be taken into account when you add fat for PKD purposes.


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