Blender Egg Crepe Wrap (Print Version)

Protein-rich frothy egg crepes, thinly cooked and wrapped with savory or sweet 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 - 1.75 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 - Half avocado, sliced
11 - Fresh herbs (chives, dill, parsley)

# How to Prepare:

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

# Expert Advice:

01 -
  • You'll have a delicate, protein-packed wrap ready in under 20 minutes with ingredients you probably already have.
  • It's naturally gluten-free and adapts to whatever fillings call to you, making it feel like a different meal every time.
02 -
  • The blending step is everything—if you skip it or underbake it, you'll get a dense crepe instead of the delicate one you're after.
  • The moment you pour the batter is critical; tilt that pan immediately or you'll end up with something too thick, and the crepe won't roll without cracking.
03 -
  • Medium heat is your friend here; too high and the bottom burns before the top cooks, too low and it won't set properly.
  • If your first crepe tears or doesn't cooperate, don't stress—that's your pan breaking in, and the second one almost always turns out perfect.
Return