Blender Egg Crepe Wrap (Printable)

A thin frothy egg crepe, cooked quickly and wrapped around fresh savory or sweet fillings for a light meal.

# What you 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 - 1/2 avocado, sliced
11 - Fresh herbs such as chives, dill, or parsley

# Directions:

01 - Combine eggs, water or milk, salt, and pepper in a blender and 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 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 for an additional 30 seconds. Transfer to a plate.
05 - Repeat the cooking process with the remaining egg mixture to form a second crepe.
06 - Arrange chosen fillings in a line along the center of each crepe.
07 - Fold or roll the crepe to enclose the fillings and serve immediately while warm.

# Expert Advice:

01 -
  • Ready in 20 minutes flat, making it perfect for mornings when you're actually hungry but short on time.
  • Naturally gluten-free and packed with protein, so you stay full without the afternoon energy crash.
  • A blank canvas—dress them up fancy with smoked salmon or keep it simple with just cheese and herbs.
02 -
  • Don't skip the blending step or use a fork to beat the eggs—the froth is what makes them light, and a blender is the only way to get that texture right.
  • If your first crepe tears or looks lopsided, don't worry; it tastes just as good, and by the second one your hands will have figured out the rhythm.
03 -
  • Make the batter while your pan heats so the eggs stay frothy and light—prepared batter that sits too long will deflate.
  • Add fresh herbs or a tiny pinch of spice directly to the egg mixture before blending to infuse them throughout rather than sprinkling on top.
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