Blender Egg Crepe Wrap (Printable)

Thin egg crepes blended frothy and wrapped around flavorful 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 3/4 cups 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

# How to make it:

01 - Place eggs, water or milk, salt, and pepper in 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 lightly brush 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. 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.
04 - Repeat the process with the remaining egg mixture to form a second thin crepe.
05 - Arrange selected fillings in a line down the center of each crepe.
06 - Fold or roll the crepe around the fillings to enclose them. Serve immediately while warm.

# Recipe Expert Tips:

01 -
  • Ready in under 20 minutes, which means breakfast that doesn't feel rushed or compromised.
  • Naturally gluten-free and endlessly customizable, so it works whether you're feeding yourself or surprising someone with dietary preferences.
  • That first bite delivers protein and satisfaction in a way that actually keeps you full until lunch.
02 -
  • The blending step is non-negotiable—if you skip it and just whisk, you'll get an omelet, not a crepe, because the air is what keeps it light and thin.
  • Medium heat is your friend here; too high and the outside sets before the inside cooks through, too low and it never develops that slight golden color.
03 -
  • If your first crepe tears, don't worry—it's practice; the pan gets better after the first one heats evenly, and you'll develop an instinct for the tilt speed.
  • For a restaurant finish, plate the wrap seam-side down and garnish with a few extra herb leaves; it takes 10 seconds and makes it look intentional.
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