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
01 / 03
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.
02 / 03
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.
03 / 03
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.
Shop JUST EggEgg
This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.
We send really good emails.emails.
Subscribe to them below.