Blender Egg Crepe Wrap (Print Version)

Thin, frothy egg crepe wraps filled with savory or sweet ingredients for a quick, nutritious meal.

# What You'll Need:

→ Egg Crepe

01 - 4 large eggs
02 - 2 tablespoons water or milk (dairy or non-dairy)
03 - Pinch of salt
04 - Pinch of black pepper
05 - 1 teaspoon olive oil or butter for cooking

→ Suggested Fillings

06 - 1.75 ounces baby spinach leaves
07 - 2 slices smoked salmon or 2 slices cooked ham
08 - 2 tablespoons crumbled feta or shredded cheese
09 - 1 small tomato, thinly sliced
10 - Half an avocado, sliced
11 - Fresh herbs such as chives, dill, or parsley

# How to Make It:

01 - Place eggs, water or milk, salt, and pepper into a blender. Blend on high speed for 30 to 45 seconds until the mixture is very frothy.
02 - Warm a non-stick skillet over medium heat and brush lightly with olive oil or butter.
03 - Pour half of the egg mixture into the skillet, tilting to cover the bottom with a thin, even layer.
04 - Cook for 1 to 2 minutes until edges lift easily and bottom is set. Flip carefully and cook an additional 30 seconds. Transfer crepe to a plate.
05 - Repeat the process with the remaining egg mixture to create a second crepe.
06 - Arrange chosen fillings in a line down the center of each crepe.
07 - Fold or roll the crepe to enclose fillings and serve immediately while warm.

# Expert Advice:

01 -
  • It's ready in twenty minutes flat, making it perfect for mornings when you're running behind but refuse to skip breakfast.
  • High in protein and naturally gluten-free, so it actually keeps you full until lunch.
  • Completely adaptable—go savory with smoked salmon and dill, or sweet with berries and honey, or whatever you have in your fridge.
02 -
  • Do not skip the blending step—whisking by hand never gets the mixture light enough, and you'll end up with dense, tough crepes instead of delicate ones.
  • The pan temperature is everything; if it's too cool, the crepe spreads unevenly and stays pale, and if it's too hot, the edges set before you finish tilting, trapping raw egg in the middle.
  • These crepes are best eaten the moment they're cooked while they're still warm and pliable; they become rubbery as they cool, so don't make them ahead.
03 -
  • Let your eggs sit on the counter for fifteen minutes before blending—room temperature eggs blend more smoothly and create a lighter texture.
  • Add a tiny pinch of paprika or garlic powder to the egg mixture for subtle flavor that works with any filling.
  • Use a low-protein, non-stick pan if you have one; it heats more evenly and makes flipping more forgiving.
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