Ingredients:

• 1 cup – cold Almond Milk
• 1 cup – cold water
• 1.5 cups – all-purpose flour
• 4 tbsp – flax meal
• 12 tbsp – water
• 4 tbsp – melted vegan “butter”
• 1/2 tsp – salt

Method:

1. Place all the wet ingredients in the blender, add the dry ingredients, and blend until it gets mixed, no more than a minute.
2. Scrape down any flour stuck to the sides and blend again for a few seconds until it gets properly mixed.
3. Refrigerate for two hours.
4. To make crepes, heat a crepe pan or a 5- or 6-inch cast-iron skillet.
5. Brush it very lightly with oil.
6. When the pan starts to smoke a little, take it off the stove with one hand, and pour 1/4 cup of the batter in the centre.
7. Very quickly, tilt the pan around so the batter spreads thinly and evenly and coats the bottom of the pan.
8. In about 60 seconds, you should see the edges beginning to brown a little.
9. Gently, with a spatula, lift to see if golden-brown spots have appeared.
10. If they have, flip over the crepe and heat on the other side for about 20-30 seconds.
11. Remove the crepe to a rack to cool.
12. Repeat with the remaining batter.
13. You should get around 24 crepes from the batter.
14. Recipe courtesy: Holy Cow Vegan