2 cups unsweetened almond milk
1 cup spelt flour
¼ teaspoon salt
2 egg replacers (2 Tablespoons ground flaxseed meal mixed with 6 tablespoons water)
1. In a large bowl, whisk flour, salt, egg replacers, and milk until batter is smooth. Add more milk if needed.
2. Heat a nonstick skillet over medium heat until hot. Pour about ¼ cup of batter evenly over bottom pan. Tilt and rotate the skillet until the batter is spread evenly. Cook the crepe until it is fully cooked. If you try to flip it over too soon, it will fold over itself and stick to the bottom of the pan. Shake the pan, and if the crepe lifts, it is ready to flip. Cook the other side until done and repeat this process with the remaining butter.
3. Fill the crepe with fruits or jam