Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons neutral-flavored oil such as canola or avocado oil
- 1 cup unsweetened almond milk
- 1 cup water
- Vegan butter for cooking
Instructions
- In a large mixing bowl, combine the all-purpose flour, cornstarch, granulated sugar, and salt. Add the neutral-flavored oil and unsweetened almond milk. Gradually pour in the water while whisking to create a smooth batter.
- Warm a nonstick skillet over medium heat. Add a small amount of vegan butter to lightly coat the pan. Pour approximately 1/3 cup of batter into the center of the skillet, tilting the pan in a circular motion to spread the batter thinly.
- Cook the crêpe until the surface appears dry, about 2 minutes. Gently flip with a spatula and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter.
- Serve the crêpes warm with your choice of toppings.