Blender Egg Crepe Wrap (Printable Version)

Thin, protein-packed egg crepe cooked lightly and wrapped around assorted fillings for any time.

# Ingredient List:

→ 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 oz 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 - 1/2 avocado, sliced
11 - Fresh herbs (chives, dill, parsley) to taste

# Directions:

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

# Expert Tips:

01 -
  • Ready in under 20 minutes from start to finish, no yeast or resting time needed.
  • Naturally gluten-free and adaptable to whatever fillings you have on hand.
  • Tastes indulgent while keeping you full and energized for hours.
02 -
  • The blending step is non-negotiable; it aerates the eggs in a way whisking by hand simply cannot, creating that tender, almost custardy texture.
  • Medium heat is your friend here—high heat will give you brown spots before the inside sets, and low heat means the crepe stays rubbery instead of turning silky.
03 -
  • Let your blended egg mixture sit for just 30 seconds before pouring; any foam that rises to the top can be gently skimmed off, leaving you with a smoother, more predictable cook.
  • Keep a small bowl of water nearby and dip your spatula in it before flipping—this prevents the crepe from sticking and makes the motion cleaner.
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