Blender Egg Crepe Wrap (Printer-friendly)

Thin, frothy egg crepes folded around flavorful fillings for a light, protein-rich meal or snack.

# 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 - 1.8 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)

# 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 lightly brush it with olive oil or butter.
03 - Pour half of the egg mixture into the skillet, tilting to evenly coat the bottom in a thin layer.
04 - Cook for 1 to 2 minutes until edges lift and bottom is set, then carefully flip and cook the other side for 30 seconds. Transfer to a plate.
05 - Repeat the process with the remaining egg mixture to create a second crepe.
06 - Arrange chosen fillings in a line down the center of each crepe.
07 - Fold or roll the crepe to enclose the fillings and serve immediately while warm.

# Expert Suggestions:

01 -
  • Ready in 20 minutes from fridge to plate, no waiting for batter to rest.
  • Naturally gluten-free and adaptable to almost any dietary need you have.
  • A blank canvas that tastes elegant whether you're feeding yourself or impressing someone at brunch.
02 -
  • The batter must be truly frothy before cooking or your crepes will be thick and custardy instead of paper-thin and lacy.
  • If your first crepe turns out thick, your heat is too low or you're not tilting the pan enough—adjust both on the second try and watch the magic happen.
03 -
  • Make your egg mixture ahead of time—it keeps in the fridge for a day, and you can cook fresh crepes whenever hunger strikes.
  • If you're cooking for a crowd, make the crepes first and let them cool slightly on a plate, then everyone assembles their own fillings buffet-style and wraps their own.
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