Blender Egg Crepe Wrap (Printable View)

A thin, frothy egg crepe wrapped around fresh savory or sweet fillings for a quick, nourishing 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 - Half an avocado, sliced
11 - Fresh herbs such as chives, dill, or parsley

# How to Make It:

01 - Place eggs, water or milk, salt, and black pepper in a blender. Blend on high speed for 30 to 45 seconds until the mixture is 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 evenly coat the bottom with a thin layer. Cook for 1 to 2 minutes until the edges lift easily and the bottom is set, then carefully flip and cook for an additional 30 seconds. Transfer to a plate.
04 - Repeat the cooking process with the remaining egg mixture to make a second crepe.
05 - Arrange your preferred fillings in a line down the center of each crepe.
06 - Fold or roll the crepes to enclose the fillings. Serve immediately while warm.

# Expert Tips:

01 -
  • They're ready in twenty minutes, no standing around waiting for batter to rest.
  • High in protein and naturally low-carb, so you stay full without the afternoon slump.
  • Endlessly flexible—fill them with whatever you're craving, sweet or savory.
02 -
  • Don't skip the blender step—hand-whisked eggs won't create the same light texture, and the frothiness is what makes them delicate.
  • The second side cooks fast; if you leave it too long, the crepe becomes tough and won't roll without cracking.
03 -
  • If your first crepe tears or looks imperfect, eat it warm and call it a learning crepe—the second one will be flawless.
  • Make them ahead and reheat gently in a dry skillet for thirty seconds if you're serving a crowd; they hold together better than most thin pancakes.
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