⅓ cup JUST Egg
1 ½ cups nondairy milk
1 cup buckwheat flour
½ teaspoon salt
1 tablespoon neutral oil

Sweet roasted pear filling
6-8 pears
2 teaspoons maple syrup per pear
1 teaspoon ground cinnamon
½ cup almond butter

Savory potato leek filling
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

Serves 6

Make the filling 

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, 20-25 minutes. 

Savory potato leek filling: Preheat oven to 350°F. Trim the roots and the dark green upper sections from the leeks, leaving about 2 inches of pale green. Carefully 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, let it sizzle briefly. Add leeks and cook for 5 minutes. Add a splash of water, cover the dish and transfer to the oven for 10-15 minutes. In a non-stick skillet on medium heat, cook the diced potatoes with 1-2 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. 

Make the batter  

To a blender, add the JUST Egg, milk, buckwheat flour, salt and oil. Blend until smooth. 

Cook the crêpes  

Warm a large non-stick pan over medium heat. Coat the pan lightly with coconut oil. Pour in enough batter such that 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 1-2 minutes on each side, flipping when the top of the crêpe is nearly dry. It takes a few crêpes to get a hang of it, so don’t worry if the first few are a bit messy. Stack your crêpes on a plate and keep covered with plastic wrap until you’re ready to assemble.   

Assemble the crêpes  

Sweet: Lay each crêpe on a plate. Spread or drizzle center of crepe with 1-2 tablespoons of almond butter, then top with desired amount of roasted pear slices. Fold or roll to your preference. Garnish with maple syrup and a sprinkle 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.