Blender Egg Crepe Wrap (Printable Version)

Frothy eggs blended and cooked thin, wrapped around savory or sweet fillings for a light 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 - 1/2 avocado, sliced
11 - Fresh herbs such as chives, dill, or parsley

# Steps:

01 - Place eggs, water or milk, salt, and pepper in a blender. Blend on high for 30 to 45 seconds until very frothy.
02 - Heat 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 coat the bottom in a thin, even layer.
04 - Cook for 1 to 2 minutes until the edges lift easily and the bottom is set. Carefully flip and cook for another 30 seconds. Transfer to a plate.
05 - Repeat the cooking 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 up each crepe to enclose the fillings. Serve immediately while warm.

# Expert Advice:

01 -
  • It's ready in 20 minutes flat, making mornings feel less rushed and more intentional.
  • One crepe is pure protein without the heaviness of bread or flour, so you stay satisfied for hours.
  • The base is so forgiving you can fill it however you're feeling—savory on Monday, sweet on Saturday.
02 -
  • Don't skip the blending step—it's what gives the crepe its signature tenderness and structure; a whisked egg won't give you the same airy result.
  • Medium heat is crucial; too hot and the crepe browns and toughens before the center sets, too cool and you'll end up with something more like scrambled eggs.
03 -
  • If your crepe tears, patch it with a small piece of egg mixture from a spoon—the heat will seal it back together and no one will ever know.
  • Add a pinch of fresh herbs (chives, dill, or tarragon) directly to the blender if you want the flavor baked into the crepe itself rather than just in the filling.
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