Blender Egg Crepe Wrap (Printable Version)

Frothy egg crepes cooked thin and wrapped with your favorite savory or sweet fillings for any time snack.

# 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 - Half avocado, sliced
11 - Fresh herbs (chives, dill, parsley)

# Step-by-Step Directions:

01 - Place eggs, water or milk, salt, and 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 with olive oil or butter.
03 - Pour half of the egg mixture into the skillet, tilting the pan to spread a thin, even layer. Cook for 1 to 2 minutes until edges lift and bottom is set, then carefully flip and cook for 30 seconds more. Transfer to a plate.
04 - Repeat the cooking process with the remaining egg mixture to create the second crepe.
05 - Arrange your choice of fillings in a line down the center of each crepe.
06 - Fold or roll each crepe around the fillings to enclose them securely. Serve immediately while warm.

# Expert Advice:

01 -
  • You get a protein-packed wrap that's naturally gluten-free and low-carb, so it fits almost any eating style.
  • The whole thing comes together in 20 minutes, making it perfect for those mornings when you're hungry but also busy.
  • One crepe is endlessly adaptable—stuff it with whatever you have on hand, sweet or savory, and it transforms completely.
02 -
  • The blending step is everything—if your egg mixture isn't frothy and airy, your crepes will be thick and rubbery instead of delicate and tender.
  • Medium heat is crucial; too high and the bottom burns before the top sets, too low and it takes forever and becomes tough.
  • Don't walk away once you pour the mixture into the pan—tilting those first few seconds makes the difference between a thick pancake and a proper crepe.
03 -
  • Add a tiny pinch of your favorite herbs or spices directly to the egg mixture before blending for flavor baked right in—even just a small amount of smoked paprika or fresh chives changes everything.
  • If your crepe rips or doesn't flip perfectly, it becomes a scrambled filling and tastes just as good, so there's really no way to fail here.
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