Egg Crepe Rolls

Time to Cook: 
10 min
Time to Prepare: 
2 min
Number of Servings: 
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Author: Karen Humphrey

Why not trade in your grainy tortilla for a delicate one made from eggs? These are great if you are going paleo, are gluten intolerant, or just looking for a change of pace. The wraps are relatively small and delicate so they require a gentle touch, but it's fun to have your eggs on the outside or your wrap instead of as a filling. It's important to use a smaller pan here, and one that is preferably non stick or the eggs will adhere to the pan, and that won't be fun at all. Fill them however you would like!

Use your eggs as the wrap!


2 eggs

2 Tbsp water


1. Heat a lightly oiled 6-8 inch non stick pan or crepe pan over medium heat.

2. While the pan is heating, beat the eggs well with the water.

3. Divide the mixture into 4 equal portions. One at a time, gently pour the egg mixture into the pan and tip/swirl it so that it coats the bottom. The egg will cook fairly fast. You want it thin, but not so thin it's hard to remove.

4. Very gently slide out of the pan onto a plate when the whole thing is cooked. Continue with the rest of the eggs until you have 4 wraps. Allow them to cool to room temperature and then fill as you wish. I like them with some lettuce, halved grape tomatoes, avocado and a bit of cheese but you can also add bacon or other vegetables.