Tender, lacy crêpes just begging to be filled with berries and whipped cream.
Makes 6 crêpescrêpes
- 1/3 cup JUST Egg
- 1 ½ cups milk (we used macadamia milk)
- 1 cup flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 tablespoons butter, melted
- Butter or oil, for the skillet
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Blend the batterbatter
Put all ingredients (except melted butter) into a blender and until smooth. Add the melted butter and blend for another 15–30 seconds. Thin out with additional milk if needed.
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Heat the skilletskillet
Warm a large, nonstick skillet over medium heat and coat lightly with butter or oil. Pour in desired amount of crepe batter and tilt the pan to spread it out thinly and evenly.
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Let the first side cook for 1–2 minutes, until the sheen on top starts to set. Use a large, slender spatula to carefully flip and cook the second side for another 1 minute or so, until lightly browned in spots. Transfer to a plate and serve warm.
Grab a bottle of JUST Egg.Egg.
This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.
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