These whole-grain buckwheat crêpes are delicious with both savory and sweet fillings.
- ⅓ cup JUST Egg
- 1 ½ cups non-dairy milk
- 1 cup buckwheat flour
- ½ teaspoon salt
- 1 tablespoon neutral oil
Sweet Roasted Pear FillingFilling
- 6-8 pears
- 2 teaspoons maple syrup per pear
- 1 teaspoon ground cinnamon
- ½ cup almond butter
Savory Potato Leek FillingFilling
- 2-4 tablespoons olive oil
- 2 teaspoons garlic, minced
- 2 teaspoons fresh thyme, or ½ teaspoon dried
- 3-4 medium leeks
- 8-10 small potatoes, diced small
- ¾ cup JUST Egg, or 2 JUST Egg Folded (heated and diced small)
- 2 tablespoons extra virgin olive oil
- 2 shallots, chopped
- 2 tablespoons Dijon mustard
- Zest and juice of 1 lemon
- 2 teaspoons red wine vinegar
- 1 teaspoon honey
01 / 04
Make the fillingsfillings
Sweet roasted pear filling: Pre-heat oven to 350°F. Lightly grease a medium oven-proof dish or baking sheet. Core the pears and thinly slice. Arrange the pear slices evenly in the baking dish. Drizzle with maple syrup and sprinkle with cinnamon. Cover and bake until soft and tender, 20 to 25 minutes.
Savory potato leek filling: Trim the roots and the dark green upper sections from the leeks, leaving about 2 inches of pale green. Slice each leek in half lengthwise and rinse between the layers, removing any dirt. In a cast-iron or other oven-safe skillet, warm 1 tablespoon of olive oil over medium heat. Add the garlic and thyme and let them sizzle briefly. Add leeks and cook for 5 minutes. Add a splash of water, cover the dish and transfer to the oven for 10 to 15 minutes. In a nonstick skillet on medium heat, cook the diced potatoes with 1 to 2 tablespoons of olive oil until golden-brown. Once the potatoes are cooked, reduce heat to medium-low, add the JUST Egg (or chopped JUST Egg Folded) and scramble until the liquid is cooked through. Season with salt and pepper to taste. Set aside both the leeks and the potato scramble for serving.
Savory vinaigrette: In a small saucepan, add 2 tablespoons of olive oil and the chopped shallots. Cook on medium-low heat until soft. Add the Dijon mustard, lemon juice, red wine vinegar and honey. Stir until hot and bubbly then turn off the heat. Set aside.
02 / 04
Make the batterbatter
To a blender, add the JUST Egg, milk, buckwheat flour, salt and oil. Blend until smooth.
03 / 04
Cook the crêpescrêpes
Warm a large nonstick pan over medium heat. Coat the pan lightly with coconut oil. Pour in enough batter so when you swirl it around, it coats the entire bottom of the pan in a thin layer. As the crêpe cooks, run a spatula around the edge to loosen for flipping. Cook 1 to 2 minutes on each side, flipping when the top of the crêpe is nearly dry. Stack your crêpes on a plate and keep covered with plastic wrap until you’re ready to assemble.
04 / 04
Assemble the crêpescrêpes
Sweet: Lay each crêpe on a plate. Spread or drizzle center of crepe with 1 to 2 tablespoons of almond butter then top with desired amount of roasted pear slices. Fold or roll to your preference. Garnish with maple syrup and cinnamon, plus any other toppings you like.
Savory: Lay each crêpe on a plate. Add desired amount of braised leeks and potato scramble to the center. Fold over or roll to your preference. Drizzle lightly with vinaigrette. Garnish with lemon zest and fresh thyme.
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This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.
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