Blender Egg Crepe Wrap (Print Version)

Thin, frothy eggs cooked to wrap around fresh savory or sweet fillings for any time of day.

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

# Expert Advice:

01 -
  • Ready in 20 minutes flat, which means breakfast doesn't feel like a chore.
  • It's naturally gluten-free and works with any diet restriction you throw at it.
  • The crepes stay tender because there's no flour, no milk solids, just eggs doing what they do best.
02 -
  • Don't skip the blending step or rush it—the frothiness is what makes these crepes light instead of rubbery.
  • If your first crepe tears or doesn't set quite right, that's not failure; it's the blender teaching you how much batter this particular skillet needs.
03 -
  • A pinch of fresh dill or chives in the blender mixture adds flavor without changing the texture at all.
  • If the skillet's temperature is just right, the crepe will almost slide off on its own—that's when you know you're doing it.
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