Blender Egg Crepe Wrap (Print Version)

Protein-rich crepe wraps made from frothy eggs, cooked thin and filled with savory or sweet ingredients.

# 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 - 1.75 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 an avocado, sliced
11 - Fresh herbs such as chives, dill, or parsley

# How-To Steps:

01 - Combine eggs, water or milk, salt, and black pepper in a blender and blend on high for 30 to 45 seconds until very frothy.
02 - Preheat a non-stick skillet over medium heat and brush lightly with olive oil or butter.
03 - Pour half of the egg mixture into the skillet, tilting to spread into a thin, even layer. Cook for 1 to 2 minutes until edges lift easily and bottom is set, then carefully flip and cook for another 30 seconds. Transfer to a plate.
04 - Repeat the process with the remaining egg mixture to create a second crepe.
05 - Arrange your chosen fillings along the center of each crepe in a line.
06 - Fold or roll each crepe around the fillings to enclose them. Serve immediately while warm.

# Expert Advice:

01 -
  • They're ready in twenty minutes, which means breakfast can actually be hot when you eat it.
  • One ingredient list works for savory, sweet, or anything chaotic you throw in the middle.
  • They're naturally gluten-free and flexible enough for almost any dietary boundary you're working with.
02 -
  • Blending the eggs is not optional—a fork will leave you with a crepe that's dense and more like scrambled eggs trapped in a pan, which sounds worse than it is but teaches you quick.
  • Medium heat is your friend; too high and the bottom burns before the top sets, too low and you end up with a chewy, rubbery texture that defeats the whole purpose.
03 -
  • A silicone spatula gives you better control than metal when flipping; the flexibility lets you slide under without catching.
  • If the crepe doesn't flip cleanly, lay it in the pan cooked-side-up and slide it onto a plate—it's already done its job, and no one needs to know your flip wasn't graceful.
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