Crepes with fewer eggs and non-dairy milk

Had friends stay with us, and had to make these without dairy for one. Luckily I keep almond milk on hand for some baking and for use with protein powders and protein snacks. Decided to use that in here and these actually tasted better than they do with white milk. I used to use 2 eggs per batch (4 eggs in this batch), but I found that it is not necessary to use that many, and with egg allergies and sensitivities becoming so common, I reduce the amount that I put in a lot of what I cook or bake.

No pictures for this one, sorry. This is an extra large batch as there were 4 of us, 2 with large appetites.

Do not do a straight substitution with regular milk instead of almond milk in these, the batter will be too thin if you do!

Crepes

Ingredients:

3 cups Vanilla Almond Milk (I used Almond Breeze)
2 cups all purpose flour
2 tsp vanilla extract
3 tbsp chia seeds
4 tbsp coconut sugar
1/2 cup water
2 eggs

Preparation:

Combine all ingredients in a bowl and mix well.

Heat up a small frying pan with a thin coating of butter or margarine. Have a plate with paper towel set aside for when the crepes are ready.

Place a scoop of the batter in the pan, just enough to thinly coat the pan. Note that it will not nicely coat the pan if you just put butter or margarine on it, the rest will until you need to repeat this first step.

Once the crepe is cooked, flip and immediately transfer to the plate that is set aside for them. You can set your oven to a keep warm setting (on of the lowest temperatures it will go to, usually around 200 degrees F.

Once they are ready, serve with your choice of toppings. A simple fruit compote works well with these!