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Got a few leftover egg crepes from another recipe? Don’t let them go to waste.

Frozen blueberries top an egg crepe.

  • Leftover egg crepes
  • Frozen fruit/berries
  • Goat cheese, crumbled (optional)
  • Chopped mint (optional)
  • Freshly whipped heavy cream (optional)

Microwave the frozen berries until they’re hot and bubbly and reduced to a nice fruit sauce. Let it cool for a couple minutes. Pour a few spoonfuls of the fruit down the center of a crepe. Dot it with goat cheese if you’d like; fold over the sides and drizzle with more fruit. Garnish with chopped mint or freshly whipped heavy cream, if desired.

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While my bacon fat mayonnaise sounded like a good idea, in reality it was too solid and tasted less like mayonaise and more like, well, bacon fat. This mayo recipe is easy and has a great mayo flavor.

Flavor your mayonnaise to make dipping sauces. Here we've added curry powder (left) and chipotle powder (right) to go with Scotch eggs.

  • 1 large egg
  • 2 Tbs. lemon juice
  • 1/2 tsp. mustard powder (or dijon mustard)
  • Salt and pepper to taste
  • 3/4 to 1 cup light olive oil, avocado oil, grapeseed oil, almond oil or macadamia nut oil*

In a small food processor or blender, crack the egg and add the lemon juice. Let it come to room temperature, at least 30 minutes.

Add the mustard powder, salt and pepper, and 1/4 cup of the oil. Combine on a medium speed. Begin to slowly drizzle in the remaining oil, as slowly as you can. Continue to drizzle until you can no longer incorporate any more oil. You may have to stop and shake the container a few times, then restart it to get a little more in.

Store in the fridge. It will keep for a week or so, or until the expiration date of your eggs.

*Nut oils can be very expensive but make for a very delicious mayonnaise. Light olive oil works well, too, and is relatively inexpensive. Feel free to experiment with different oils or combinations of oils. Just be careful to use good oils that are high in Omega-3 fatty acids, low in Omega-6 fatty acids. A good summary of different oils can be found at Mark’s Daily Apple.

You’d never guess there’s no grain in this fluffy dish. The base of this recipe — eggs, milk, butter — can be used in many ways. Here are a few variations. The top recipe has the full list of ingredients and methods, the other variations just tell you the modifications you need to make. Use your imagination, and let me know what great combination you create!

Chicken-curry clafouti

The curry-chicken combination is fabulous, but this recipe is flexible and can be made with something sweet, too.

  • 6 eggs
  • 6 tablespoons melted garlic-herb butter cooled to room temp., plus 1 pat for greasing pan, plus 1 pat for cooking chicken
  • 3/4 cup cream, half & half or coconut milk (we used coconut milk)
  • 4 cups cooked, chopped chicken
  • 2 tablespoons curry spice, or to taste, plus 1 tsp. for cooking chicken
  • Salt & Pepper to taste

Preheat the oven to 400 degrees. Butter a 10-inch pie pan with 1 pat of the butter.

Cut up and cook the chicken in a pan with a pat of garlic herb butter and 1 tsp curry powder, plus salt and pepper.

Whisk together the eggs, melted butter and coconut milk until frothy. Stir in the rest of the curry powder, the chicken, and salt and pepper. Pour it into the buttered pie dish. Bake for 45 minutes.

Originally found at Mark’s Daily Apple

Apple-cinnamon clafouti

Apples and cinnamon turn the clafouti into something close to apple bread.

Use the melted butter (plain, not herbed), coconut milk or cream, and eggs as your base.

In a small saucepan, slowly cook down 1 large apple (peeled, sliced and diced) with 1 Tbs. butter and 1 Tbs. cinnamon until the apples are soft. Lightly mash the cooked apples with a fork, leaving some pieces whole. Let it cool for a few minutes.

Whisk the eggs, milk and butter with two Tbs. of cinnamon until frothy. Pour into your buttered pie pan. Drop the cooked apple by the spoonful into the plate, and cook for 45 minutes.

Ham and cheese clafouti

Ham, cheddar, chives and garlic.

Use the melted butter (plain or herbed), coconut milk or cream, and eggs as your base, whisking until frothy.

Finely dice a 1-lb. ham steak. Shred about 8 oz. of cheddar cheese. Chop up to 1/4 cup of chives. Add the ham, most of the cheese and the chives to the whisked egg mixture, along with 1 Tbs. garlic powder. Pour it into your buttered pie dish, top with the remaining cheese and cook for 45 minutes or until the top begins to brown.

Sometimes you just need a pancake. Bananas are pretty high in sugar, but they work perfectly in this recipe.

A beautiful breakfast treat.

  • 2 ripe bananas
  • 2 eggs
  • 1/4 cup coconut flour
  • 2-3 tbs. almond butter
  • Coconut oil
  • 1-2 cups berries (any kind)

Put the berries in a small saucepan over medium-low heat. If they are fresh, add a little water. Stir now and then and make sure they don’t burn; they’ll start to cook down into a sauce.

Mix the bananas, eggs, coconut flour and almond butter to form a batter. Once the berries are well on their way, heat the coconut oil in a large pan over medium-high heat. When the pan is very hot, drop a couple spoonfuls of batter onto the pan. Brown on both sides, serve with the hot berries and yogurt, if desired. You should get 6-8 pancakes.

Adapted from Mark’s Daily Apple

These crepes can be used in place of large, flat noodles in many recipes, such as primalcotti or lasagna, or in place of tortillas in enchiladas.

Thin, delicate crepes made of egg and milk.

  • 6 jumbo eggs
  • 1/3 cup heavy cream or whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil or butter, for the frying pan

Whisk the eggs, milk/cream, salt, and pepper in a medium bowl. Heat an 8-inch nonstick skillet over medium-low heat. Brush the skillet with some butter or olive oil. Working quickly, pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 8-10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

So simple, but so good! It’s almost a daily staple, so it has to be featured on this site.

Simple and full of protein, nothing is better in the morning than eggs over easy and bacon.

  • 2 jumbo eggs
  • 4 strips farmer’s market bacon

Heat a large frying pan on medium-high heat. Add the bacon, cook for 2-3 minutes or until some of the fat renders off. Toss the strips around a bit. Get the bacon a few more minutes, until just cooked but still soft. Remove from the pan, cover with foil.

Crack the two eggs into the hot bacon grease and turn the heat off but keep the pan on the hot burner. If you have a gas stove, turn the flame to its lowest setting. Spoon the hot grease over the eggs to cook the tops. Once the yolks cloud over, move the eggs to your plate with the bacon and enjoy.

This recipe uses rather delicate crepes made of egg and cream instead of pasta noodles. It takes a crepe or two (or three) to get the hang of it, but once you get it down it’s very easy and worth the extra few minutes. Try using the crepes in lasagna, too.

Primal low-carb manicotti

  • 6 jumbo eggs
  • 1/3 cup heavy cream or whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil or butter, for the frying pan
  • 8 ounces ricotta cheese
  • 8 ounces shredded mozzarella
  • 1/2 cup thinly sliced fresh basil leaves
  • 1 lb. cooked grass-fed ground beef , if desired
  • Chopped veggies, if desired
  • 1 can low carb/no sugar added tomato sauce (I like Trader Joe’s brand)
  • 1/4 cup freshly grated Parmesan cheese

Whisk the eggs, milk/cream, salt, and pepper in a medium bowl. Heat an 8-inch nonstick skillet over medium-low heat. Brush the skillet with some butter or olive oil. Working quickly, pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 8-10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Preheat the oven to 400 degrees F. Coat the bottom of a 9X13 pan with some of the sauce. Mix together the cheeses, basil and meat/veggies. Arrange 1 egg crepe on a work surface. Place about 1/3 cup cheese mixture in the center of the crepe, then roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes and cheese mixture. Spoon the marinara sauce over the crepes, sprinkle with the Parmesan. Bake until the cheese melts and the top is golden, about 15 minutes.

Adapted from Low Carb Recipe