Whisk eggs in medium bowl, add melted butter and almond milk, continuing to whisk.
Add flour a little at a time, whisking until smooth after each addition.
Add salt and remaining ingredients (vanilla and sugar if sweeter crepe is desired).
Batter should resemble heavy cream or a thin pancake batter and spread easily.
Cooking: Use a very lightly greased skillet, unless using nonstick. The crepe will conform to the size of your skillet, so choose the size that suites your preference. We use a 10-12" pan in order to make a large enough crepe to fold into quadrants.