1Mix all ingredients in a medium bowl until smooth.
2Refrigerate for 6 hours or overnight.
3When ready to use the batter, use a tablespoon of almond milk at a time to thin it out if needed.
4Heat a non-stick frying pan over medium heat.
5Pour 1 1/2 Tablespoons of batter into the pan, or just enough to cover the bottom when you move the batter around.
6Cook until edges lift off the pan. Then flip with an offset spatula. If you don't have an offset spatula a regular spatula is fine. Just make sure you flip quickly and precisely so you don't break the crepe or flip it onto the stove top.
7Cook for 2-3 more minutes then place on cooling rack while you finish making the rest of the batter.
8Spread whatever toppings you would like then fold over twice.