Blender Egg Crepe Wrap (Print View)

Light, protein-rich crepe wrap made with frothy blended eggs and versatile fillings for any meal.

# Components:

→ 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 oz 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 (chives, dill, parsley)

# Directions:

01 - Place eggs, water or milk, salt, and pepper into a blender. Blend on high speed for 30 to 45 seconds until frothy.
02 - Heat a non-stick skillet over medium heat and lightly coat with olive oil or butter.
03 - Pour half of the egg mixture into the skillet, tilting to spread evenly into a thin layer.
04 - Cook for 1 to 2 minutes until edges lift easily and bottom is set. Carefully flip and cook for 30 seconds more, then transfer to a plate.
05 - Repeat the process with the remaining egg mixture to make a second crepe.
06 - Arrange selected fillings in a line down the center of each crepe.
07 - Fold or roll each crepe to enclose the fillings and serve immediately while warm.

# Expert Advice:

01 -
  • It comes together in under 20 minutes and feels like you're doing something fancy, not rushing through breakfast.
  • You control exactly what goes inside, so it works for whatever mood you're in—savory one day, sweet the next.
  • High in protein and naturally gluten-free, so you can feel good about what you're eating without any fussing.
02 -
  • If your first crepe tears or looks wonky, don't panic—it's still delicious, and the second one always comes out better once your pan reaches the right temperature and you get the tilt motion down.
  • The key to flipping without fear is waiting for those edges to actually look cooked; rushing the flip is what causes tears, so patience genuinely pays off here.
03 -
  • For a crepe that practically never tears, make sure your non-stick skillet is genuinely non-stick and not scratched up; a worn pan will stick no matter how much oil you use.
  • Add a tiny pinch of vanilla or a light dusting of cinnamon to the egg mixture if you're making the sweet version—it changes everything and makes people ask what your secret is.
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