Blender Egg Crepe Wrap (Printable)

Light, protein-packed egg crepe made with frothy blended eggs, ideal for sweet or savory fillings.

# 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 (approximately 50 grams)
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 Steps:

01 - Combine eggs, water or milk, salt, and black pepper in a blender. 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 evenly coat the bottom with a thin layer.
04 - Cook for 1 to 2 minutes until edges lift easily and bottom is set, then carefully flip and cook an additional 30 seconds. Transfer to a plate.
05 - Repeat the cooking process with the remaining egg mixture to create a second crepe.
06 - Arrange your selected fillings in a line along the center of each crepe.
07 - Fold or roll each crepe around the fillings and serve immediately while warm.

# Expert Advice:

01 -
  • They're ready in 20 minutes flat, which means you can make them on a weekday without stress.
  • The blended eggs create a texture so silky it feels restaurant-quality but tastes like home.
  • You can fill them with whatever you have on hand, making them your secret weapon for using up odds and ends.
02 -
  • The blender step is non-negotiable—hand-whisked eggs won't give you that silky froth that makes these crepes special.
  • Medium heat is your friend here; too high and the bottom browns before the top sets, too low and they get rubbery instead of tender.
03 -
  • Add a pinch of herbs or spice to the egg mixture itself—smoked paprika, fresh dill, or even a whisper of garlic powder elevates the whole thing.
  • Make these the night before and reheat them gently in a dry pan for 20 seconds if you want a make-ahead breakfast that still tastes fresh.
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