Blender Egg Crepe Wrap (Printable Version)

A light, frothy egg crepe cooked thin and wrapped around savory or sweet fillings.

# 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 cup 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 to Follow:

01 - Combine eggs, water or milk, salt, and black pepper in a blender. Blend on high speed for 30 to 45 seconds until frothy.
02 - Preheat a non-stick skillet over medium heat. Lightly brush with olive oil or butter to prevent sticking.
03 - Pour half of the egg mixture into the skillet, tilting to form a thin, even layer. Cook for 1 to 2 minutes until edges lift and the bottom sets. Flip carefully and cook an additional 30 seconds. Transfer to a plate.
04 - Repeat the previous step with the remaining egg mixture to create the second crepe.
05 - Place your selected fillings in a line down the center of each crepe.
06 - Fold or roll each crepe to enclose the fillings. Serve warm immediately.

# Additional Tips::

01 -
  • It comes together in under 20 minutes, which means you can actually make it on a weekday morning without stress.
  • One crepe holds enough protein to keep you full, but feels light enough that you won't regret it an hour later.
  • The texture is silky in a way that makes people ask what your secret is, even though it's just eggs and a blender.
02 -
  • The blending step is not optional—whisking by hand won't give you the same aeration, and the crepe will end up thick instead of delicate.
  • Don't walk away from the pan; these cook fast and the window between perfect and overdone is maybe 30 seconds.
  • If your first crepe tears or doesn't spread evenly, that's your learning crepe—the second one almost always turns out better once you feel the rhythm.
03 -
  • Room-temperature eggs blend faster and create a finer texture than cold eggs straight from the fridge.
  • If the crepe is tearing or sticking, your pan temperature is probably too high—lower it slightly and give the pan a moment to cool.
  • The crepe continues to set slightly as it cools, so don't panic if it feels fragile when you first flip it; it'll firm up in seconds.
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