Blender Egg Crepe Wrap (Printable)

Frothy blended eggs cooked thin and wrapped around flavorful fillings for a light, protein-rich meal.

# What You 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 ounces 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

# Steps:

01 - Combine eggs, water or milk, salt, and pepper in a blender. Blend on high speed for 30 to 45 seconds until very frothy.
02 - Warm 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 spread into a thin, even layer across the bottom.
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 process with the remaining egg mixture to create a second thin crepe.
06 - Place 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 Advice:

01 -
  • Its ready in twenty minutes from start to finish with ingredients you probably already have
  • The texture is impossibly light and tender while still being sturdy enough to hold whatever fillings you crave
02 -
  • The frothiness from blending is what creates the crepe-like texture, so do not skip this step or whisk by hand
  • These cook much faster than regular crepes, so watch closely to avoid drying them out
03 -
  • Let the blended mixture sit for 2-3 minutes if you have time, as large bubbles rise to the top and create an even more tender crepe
  • A non-stick skillet is essential here, as the egg mixture is too delicate for stainless steel or cast iron
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