Blender Egg Crepe Wrap (Printable)

Frothy egg crepes cooked thin and wrapped around your choice of savory or sweet ingredients.

# 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
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 Make It:

01 - Combine eggs, water or milk, salt, and black pepper in a blender. Blend on high for 30 to 45 seconds until frothy.
02 - Warm a non-stick skillet over medium heat and lightly brush the surface with olive oil or butter.
03 - Pour half the egg mixture into the skillet, tilting to spread evenly into a thin layer. Cook 1 to 2 minutes until edges lift and bottom is set. Flip carefully and cook an additional 30 seconds, then transfer to a plate.
04 - Repeat the process with the remaining mixture to create a second crepe.
05 - Arrange chosen fillings in a line along the center of each crepe.
06 - Fold or roll each crepe to enclose the fillings and serve immediately while warm.

# Expert Suggestions:

01 -
  • It's naturally gluten-free, low-carb, and packed with protein—a breakfast that actually fills you up.
  • The blender does most of the work, and you'll have wraps ready in twenty minutes from fridge to plate.
  • They're endlessly adaptable; savory, sweet, or filled with whatever you have on hand.
02 -
  • If your first crepe tears or looks lumpy, your pan temperature is wrong—adjust it before the second one.
  • Don't skip the blending step; those air bubbles are what make the crepe tender, not dense or eggy.
03 -
  • Let your skillet cool slightly between crepes by lifting it off the heat—even a non-stick pan can cause sticking if it gets too hot.
  • If you're making crepes for a crowd, keep finished ones warm wrapped loosely in foil while you cook the rest.
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