Buckwheat crêpes

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.