Regime Type:
Without Eggs, PKD (With Allowances)
Raspberry Crispy Wafers
Introduction & Inspiration
Raspberry Crispy Wafers have a nice subtle hint of raspberry to them, and are so simple to whip up. They can be useful as a 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 Raspberry Crispy Wafers
Main Ingredients:
50g Pork Jelly Cubes
30ml Bone Broth
1-2 tsp Raspberry Coulis
Recipe Instructions
In a pan on low heat melt the pork jelly with the bone broth and Raspberry Coulis, 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 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 raspberry pork jelly mixture has been used up.
Your Raspberry Crispy Wafers are now ready to use!
Tips
If you remove the wafer quickly from the hot crepe pan and place in a 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, Raspberry Coulis 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).