Almond Milk Crepes

Ingredients

FOR THE CREPES

FOR SERVING

Steps

1. Step 1

   In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt until well combined. This dry mixture forms the base of the crepe batter.

   • 1 cupall-purpose flour
   • 1 tbspgranulated sugar
   • ¼ tspsalt

2. Step 2

   In a separate bowl, beat large eggs lightly. Add almond milk, melted unsalted butter, and vanilla extract. Whisk until smooth and fully incorporated.

   • 2 largelarge eggs
   • 1 ¼ cupsalmond milk
   • 2 tbspmelted unsalted butter
   • 1 tspvanilla extract

3. Step 3

   Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. Whisk until the batter is smooth and has the consistency of heavy cream. Let the batter rest for 5 minutes to hydrate the flour.

4. Step 4

   Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or oil. Pour about ¼ cup of batter into the pan, swirling quickly to spread the batter into a thin, even layer. Cook until the edges lift and the bottom is lightly golden, about 1-2 minutes.

   • 2 tbspmelted unsalted butter

5. Step 5

   Carefully flip the crepe using a spatula and cook the other side for about 30 seconds until lightly golden and cooked through. Transfer the crepe to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, greasing the pan as needed.

6. Step 6

   Serve the crepes warm with fresh mixed berries, a drizzle of maple syrup, and a light dusting of powdered sugar. Fold or roll the crepes as desired and enjoy immediately for the best texture and flavor.

   • 2 cupsfresh mixed berries
   • ½ cupmaple syrup
   • 2 tbsppowdered sugar