Ingredients
- 2 cups unbleached all-purpose flour
- 2 1/4 cups almond milk at room temperature
- 2 tablespoons vegetable oil plus extra for greasing
- 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk the all-purpose flour to remove any lumps.
- Add the vanilla extract, sugar, vegetable oil, and almond milk to the bowl with the flour.
- Whisk the mixture vigorously until a smooth, lump-free batter forms. The batter should be thinner than pancake batter.
- Heat a non-stick crêpe pan or skillet over medium heat and lightly grease with vegetable oil.
- Pour about 1/4 cup of batter into the center of the pan, tilting and swirling the pan to spread the batter thinly.
- Cook for 2-3 minutes, until the edges of the crêpe begin to lift and the bottom is lightly golden.
- Carefully flip the crêpe using a spatula and cook for an additional minute on the other side.
- Transfer the cooked crêpe to a plate and repeat with the remaining batter, greasing the pan as needed.
