20 min

Tender, lacy crêpes just begging to be filled with berries and whipped cream.

Makes 6 crêpes

  • 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

Special equipment

  • blender icon


  • iron skillet icon

    Nonstick skillet

  • spatula icon


01 / 03

Blend the batter

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 skillet

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

Carefully flip

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.

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