• 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.

In pre-heated skillet over medium heat, pour just enough batter into the pan so that when you swivel the pan the batter will spread out to the edges in a very thin layer. This takes practice! In order to achieve the perfect crepe texture, you want to use as little batter as necessary, but have enough to spread a thin layer all the way around the pan without leaving "gaps" or wholes in the crepe (about 1/4 cup batter for a large skillet).

• Cook until golden on each side and edges begin to release from the pan, usually 1-2 minutes in pre-heated skillet. When attempting to flip from the first side, make sure that the crepe appears less "wet" across the surface and edges are cooked. Gently run a rubber spatula around the edges to release. You can either use a spatula to swiftly flip (because the crepe will be somewhat delicate) or you can use the technique of flipping mid-air in the skillet. If you prefer flipping your crepe mid-air, make sure that the crepe can slide around in the skillet easily before attempting to flip it with a quick front-to-back motion. When you flip the crepe it should be slightly golden and very light. Store cooked crepes on a plate underneath a clean towel or lid to protect softness until ready to fill and serve!