My whole family absolutely loves crepes. Most of the time, crepes in our family don’t make it past the kitchen stove top. My kids and my husband literally stand by the stove, watching me as I make them, ready to devour them as soon as they cool just the slightest bit. I came across this recipe not to long ago while I was browsing the internet. I was intrigued by this recipe because unlike traditional crepe ingredients, this particular recipe calls for almond milk rather than dairy milk. That evening, while at the grocery store, I grabbed a carton of almond milk specifically to make these French-style pancakes. (Almond milk works great in smoothies). Slightly nutty from the almond milk, these crepes are a fun twist on crepes we are all accustomed to. Fill them, layer them, with your favorite fillings. If you want to fill these crepes with savory ingredients, use unsweetened almond milk. Happy eatings 🙂
1 cup almond milk
1 1/4 cup all-purpose flour
Pinch of salt
1/4 cup water
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
- Combine all ingredients into blender and blend until smooth.
2. Transfer mixture into bowl and let rest on counter for one hour.
3. Heat skillet on medium-high heat. Spray with oil (I used Coconut Oil Spray). With a ladle, swirl 2-3 tablespoons of batter onto skillet while tilting the pan in a circular motion, allowing batter to cover the surface evenly.
4. Cook for 20-30 seconds on first side, flip crepe over and continue to cook for 10-20 seconds more until crepe is light golden.
5. Turn crepe out onto a clean surface. Repeat with the rest of the batter.