Step 1

In a large bowl, whisk together the flour, cornstarch, sugar, and salt. Pour in the almond milk and whisk until smooth. Next, add the water, oil, vanilla extract, and rum if using. Whisk until well combined. Cover with plastic film and let it rest for at least 2 hours at room temperature, or overnight in the refrigerator.

Step 2

Heat a teaspoon of oil in a large non-stick skillet over medium heat. Use a kitchen paper towel to remove excess oil in the skillet.

Step 3

Once the skillet is hot, pour about 1/2 cup of batter into skillet and tilt the pan with a circular motion to spread the batter evenly into a thin layer.

Step 4

Cook the crepe for about 2 minutes, until just golden brown. Loosen with a spatula, flip and cook the other side for 30-50 seconds.

Step 5

Stack the crepes on a plate to keep them warm. You can also cover them with a clean damp kitchen towel to keep the crepes moist and tender.

Step 6

Serve warm or at room temperature filled with melted chocolate, nut butter, etc.