Prep time: 10 min
Cook time: 10 min
2 cups all-purpose flour
1/2 cup cornstarch
3 tbsp sugar or coconut sugar
1/4 tsp salt
2 cups unsweetened almond milk or your favorite plant-based milk
1 1/4 cup water
2 tbsp oil
For the filling:
vegan whip cream or coconut whipped cream
strawberry or banana slices or any other fruits you like
vegan ice cream with nuts
nutella or chocolate chips
Replace all-purpose flour with either 1 1/2 cup oat flour/buckwheat or GF All-purpose flour and 3/4 cornstarch
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.
Heat 1 tsp of oil in a large, non-stick skillet over medium heat. Use a paper towel to remove excess oil in a skillet.
Once the skillet is hot, hour about 1/2 cup of batter into the skillet and tilt the pan with a circular motion to spread the batter evenly into a thin layer.
Cook the crepe for about 2 minutes, until just golden brown. Loosen with a spatula, flip and cook the other side for another 30-50 seconds.
Stack the crepes on a plate to keep them warm. You can also cover them with a clean damn kitchen towel to keep the crepes moist and tender.
To serve, do it warm or at room temperature filled with any filling you desire then fold the crepe around it. Crepes are versatile and can be made either sweet or savory. Enjoy!