Step 1

Place all of the ingredients for the almond milk crêpes into a blender jar and blend until very smooth without any lumps left. Let the batter sit for 5 minutes until your pan is warm.

Step 2

Alternatively, you can whisk everything together in a large bowl with a hand whisk, starting with the dry ingredients and then adding the wet ones.

Step 3

For sweet crêpes, you can add one additional date, vanilla extract or any vegan sweetener to the blender mix — for savory crêpes, some black pepper, turmeric, and garlic or onion powder taste great.

Step 4

Make sure you end up with a homogenous, slightly runny almond milk batter, adjusting with more or less flour or almond milk if needed.

Step 5

Now, heat a cast-iron skillet or non-stick pan over medium heat, making sure it never gets too hot when making your crêpes.

Step 6

After a few minutes, pour in enough crêpes batter to cover the bottom of the pan (about ¼-½ cup) once swirled around. If your batter is too thick to distribute evenly, use a spoon to create thin crêpes.

Step 7

Once your batter starts to get slightly dry on top, gently flip it with a spatula to cook on the other side for about one more minute. When you notice nice golden streaks on your crêpe, remove it from the pan and transfer it to a plate, then cover with a damp towel to keep the crêpe warm.

Step 8

Continue with the rest of the vegan crêpes batter, covering the fresh ones on top of each other under the towel.

Step 9

When all the batter is used up, serve your almond milk crêpes warm filled with fresh fruit and drizzle them with some lime juice and vegan caramel sauce. You can thin out the caramel sauce with a bit of non-dairy milk (start with ¼ cup). Add more to get the consistency you want. For more topping ideas, check out our article.

Step 10

Any leftovers can be stored covered in the fridge for about 5 days and even frozen for a couple of months in a sealed container or ziploc bag.