To a medium mixing bowl, add dairy-free milk, melted dairy-free butter, maple syrup, eggs, and vanilla extract. Whisk well until completely combined.

Next, add gluten-free flour blend and sea salt and whisk again until completely smooth with no lumps remaining.

Heat a large cast iron skillet (10-12 inch) (or non-stick skillet) over medium heat. Lightly grease the pan with dairy-free butter. Once sizzling, place ¼ cup of batter* into the center of the pan, then pick up the pan (using an oven mitt) and tilt it in a circular motion so the batter coats the surface evenly. You want the crepes to be as thin as possible and spread all the way to the edges of the pan. If your pan is too hot, the crepes will have little holes (but will still be delicious) — reduce the heat as needed.

After a minute of cooking, the edges should start to look golden and lift away from the pan easily — at this point it’s safe to flip the crepe. To flip it, simply loosen the edges with a spatula or butter knife. Slip your spatula under the crepe and flip. It’s okay if it doesn’t land perfectly! Continue cooking for 1 minute, or until lightly browned on both sides.

Repeat with the remaining batter, keeping already cooked crepes on a plate covered with a clean kitchen towel or in the oven on the warm setting.

Serve crepes warm with berries, fruit compote, fresh fruit, Nutella, coconut whipped cream, and/or maple syrup! The possibilities are endless.

Store leftover crepes in an airtight container in the refrigerator for up to 2-3 days or let cool and store in a sealed container in the freezer (separated by parchment or wax paper) for up to 1 month. Reheat in the microwave or briefly in a skillet over medium heat.