Blender Egg Crepe Wrap (Printable)

Thin, frothy egg crepe cooked quickly and filled with savory or sweet ingredients, ideal for any time.

# 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 oz 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), to taste

# Steps:

01 - Place 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 with olive oil or butter.
03 - Pour half of the egg mixture into the skillet, tilting to spread thinly and evenly.
04 - Cook for 1 to 2 minutes until edges lift easily and bottom is set. Flip carefully and cook an additional 30 seconds. Transfer to a plate.
05 - Repeat the process with the remaining egg mixture to form a second crepe.
06 - Arrange selected fillings in a line down the center of each crepe.
07 - Fold or roll up the crepe to enclose the fillings. Serve warm immediately.

# Expert Tips:

01 -
  • They're naturally gluten-free and low-carb without any weird substitutes or compromises on taste.
  • The blender does the work, so you get a crepe that's impossibly thin and tender every single time.
  • One base, infinite possibilities—breakfast, lunch, dinner, or a late-night snack fills whatever you're craving.
02 -
  • Blend your eggs thoroughly—a grainy or dull mixture won't give you that delicate texture that makes these crepes special.
  • Medium heat is your friend; I burned my first batch on high heat and learned the hard way that patience creates that perfect tender surface.
  • Room temperature eggs and a truly non-stick pan make the difference between something effortless and something frustrating.
03 -
  • The texture of your crepe depends entirely on blending time—under-blended and it's heavy, over-blended and it becomes too thin to handle, so 30 to 45 seconds is the sweet spot.
  • If your first crepe is a disaster, don't give up; the pan is still finding its temperature and your hand is still learning the tilt. The second one is always better.
Go Back