1 ¼cupsalmond milk(or any other milk that you like)
1 cup + 1 tbspwhole wheat flour, divided(or sub with all-purpose or gluten-free all-purpose flour)
Oil, for cooking
2tablespoonmelted butter, either vegan or regular(for softer crepes)
To a bowl, whisk the eggs until smooth. Add milk and mix once again. At this point add any of the desired add-ins.
Sift 1 cup flour and whisk until a smooth batter is formed. If the batter is too thin, add the remaining 1 tablespoon flour and whisk again.
To a skillet, heat a little bit of oil (~½ tsp) over medium-low heat. Once the oil is hot (but not smoking), pour the batter and swirl it around to form a circle. Cook for 1 minute. Then flip and cook for another 30 seconds to 1 minute on the other side, until golden.
Repeat until all of the crepes are done. Serve right away with your favorite toppings! These crepes can be both sweet and savory!
StorageFridge: Let crepes cool completely. Transfer to a container, stacking them on top of each other. Cover with a lid and save in the fridge for 3-4 days.Freezer: Let crepes cool completely. Transfer to a freezer-safe container, stacking them on top of each other and placing parchment paper between each one to prevent sticking. Cover with a lid and freeze for 1 month (and sometimes longer).To reheatStovetop (recommended): Spray a skillet with cooking spray and heat over medium heat. Add pancake and cook for 1 minute on each side or until warm.Microwave: Add crepes to a microwave-safe plate. Cover with a damp towel and cook on high for 30 seconds to 1 minute, until warm.*If you want to make fewer crepes you can half the recipe.**You can also blend everything instead of mixing the ingredients in a bowl. ***Nutrition information is a rough estimate calculated without optional ingredients, and for 3 crepes.