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- Prepare the Batter:
- In a large mixing bowl, whisk together the all-purpose flour, unsweetened almond milk, eggs, granulated sugar (if using), vanilla extract, and a pinch of salt until smooth and well combined. The batter should be thin, similar to the consistency of heavy cream.
- Rest the Batter:
- Let the batter rest at room temperature for at least 15-20 minutes. This allows the flour to fully hydrate and results in smoother crepes.
- Preheat the Pan:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly spray with cooking spray or brush with a small amount of butter.
- Cook the Crepes:
- Pour about 1/4 cup of batter into the hot pan, swirling the pan immediately to spread the batter evenly in a thin layer. Cook for about 1-2 minutes, or until the edges of the crepe start to lift and the bottom is lightly golden.
- Flip and Cook:
- Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side, until lightly golden. Repeat with the remaining batter, stacking the cooked crepes on a plate as you go.
- Serve Warm:
- Fill each crepe with your choice of filling, such as fresh berries and a dollop of Greek yogurt for a low-point sweet option, or scrambled eggs and spinach for a savory breakfast. Fold or roll the crepes and serve immediately.
Useful Information
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