To make the batter whisk together 1 cup all-purpose flour, 2 teaspoons of sugar and 3/4 teaspoon of baking powder.

Next, melt the vegan butter and whisk it into 1 + 1/3 cups of warm unsweetened non dairy milk.

Add the wet mixture to the dry and whisk until the mixture is completely smooth.

The batter should be very thin and loose.

Heat a non-stick skillet on high heat for 1 minute then lower the heat to medium.

If you are using a small, 8-inch skillet, ladle in about 1/4 cup of crepe batter.

For a larger, 12-inch skillet, use 1/2 cup of crepe batter per crepe.

Pour the crepe batter into the side (not the middle) of the non-stick skillet then immediately rotate the skillet so that the batter makes a thin and even layer.

Cook the crepe on medium heat for 2-3 minutes on each side or until the edges lift and the crepe releases from the skillet.

Use a rubber spatula to gently loosen the edges and lift with a spatula to flip.

Move the cooked crepes to a plate and cover with a kitchen towel to keep them warm while you make the rest.

Once all of the crepes are done, fill the crepes with your desired filling and eat immediately!

You can also store any leftover crepes in the refrigerator and simply heat them in the non-stick skillet for 1 minute on each side.

I recommend using pieces of parchment paper in between each crepe so they do not stick together.

Keep them in the refrigerator for up to 4 days.