Blender Egg Crepe Wrap (Printer View)

Light, frothy egg crepes cooked thin and filled with savory or sweet toppings for any 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 - 50 grams 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

# Method:

01 - Combine eggs, water or milk, salt, and black pepper in a blender. Blend on high speed for 30 to 45 seconds until mixture is very frothy.
02 - Warm 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 in a thin, even layer.
04 - Cook for 1 to 2 minutes until edges lift easily and bottom is set. Carefully flip the crepe and cook for an additional 30 seconds. Transfer to a plate.
05 - Repeat with remaining egg mixture to create a second thin crepe.
06 - Arrange desired fillings in a line down the center of each crepe.
07 - Fold or roll each crepe to enclose the fillings completely and serve immediately while warm.

# Expert Advice:

01 -
  • They're ready in 20 minutes flat, which means you can actually make a real breakfast on a weekday morning.
  • The crepe is naturally gluten-free and low-carb, so you're eating protein without the guilt or the heaviness.
  • One batch feeds two people generously, or you can eat both and feel like you've made something chef-worthy.
02 -
  • If your crepe tears, it's usually because the pan was too hot or you didn't blend the eggs long enough—medium heat and a full 45 seconds in the blender make all the difference.
  • The key to a tender crepe is tilting the pan immediately after pouring; letting the batter sit creates an uneven thickness that cooks unpredictably.
03 -
  • If the crepe is sticking to your spatula, let it cook a few more seconds—it needs to fully set on the bottom before you can flip it cleanly.
  • Keep the pan temperature consistent and medium; too hot and the crepe browns and tears, too cool and it takes forever to set.
Return