1 cup all-purpose flour⠀
1/4 tsp. salt⠀
1 1/2 cups unflavored soy or almond milk⠀
3 tbsp. vegetable oil⠀
1 tbsp. maple syrup, optional⠀
1 tsp. vanilla extract, optional⠀
up to 1/3 cup water⠀


1. Place all ingredients except water into a medium mixing bowl and whisk together until completely smooth.⠀

2. Cover and refrigerate for 1 hour.⠀

3. Start with a test crepe. Very lightly oil the surface of a nonstick frying pan and place over medium heat. When the pan is hot, add about 1/4 cup of batter and quickly swirl it around until the entire bottom surface of the pan is coated and batter takes on a generally circular shape. Cook just until the edges start to pull away from the bottom of the pan, about a minute. Very carefully flip and cook 10-15 seconds more on other side. Slide the crepe out of the pan and onto a plate.⠀

4. Adjust the batter as needed. If it seemed too thick and was difficult to swirl, whisk in a few splashes of water. Repeat until all batter is used up, adjusting by adding more water as needed. Lightly reoil the pan as needed between crepes. fill with chocolate pudding (recipe below). simple chocolate pudding:⠀
¼ cup almond milk (62 g)⠀
½ cup unsweetened cocoa powder (50 g)⠀
½ cup maple syrup (180 g)⠀
1 banana⠀
1 avocado⠀
1 tsp vanilla extract (optional)⠀

Blend all the ingredients in a food processor or a blender until smooth. Enjoy! ❤️