Dairy-Free and Egg-Free Naleśniki (Polish Crepes)

Ingredients

• 1 cup All-purpose flour
• 1 1/2 cups Unsweetened almond milk
• 2 tablespoons Melted coconut oil
• 1 tablespoon Maple syrup
• 1/2 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 1 tablespoon Dairy-free butter (for greasing)

Instructions

1. 1In a large bowl, measure and whisk together the 1 cup of all-purpose flour and the 1/4 teaspoon of salt until they are combined.
2. 2Gradually pour in the 1 1/2 cups of unsweetened almond milk while whisking constantly until the batter is smooth and there are no lumps.
3. 3Add the 2 tablespoons of melted coconut oil, the 1 tablespoon of maple syrup, and the 1/2 teaspoon of vanilla extract to the batter. Stir everything together until it is well combined.
4. 4Place a non-stick skillet or griddle over medium heat. Let it heat up until a drop of water sizzles and evaporates quickly. Add the 1 tablespoon of dairy-free butter to the hot pan and swirl it around to coat the bottom.
5. 5Pour 1/4 cup of the batter onto the hot, buttered skillet for each crepe. Tilt the pan to spread the batter into a thin, even circle.
6. 6Cook each crepe for 2 to 3 minutes on the first side, until the edges start to look dry and the bottom is golden brown. Carefully flip the crepe and cook for another 2 to 3 minutes on the second side, until it is also golden brown.
7. 7Slide the finished crepe onto a plate. Repeat the process with the remaining batter, adding a little more dairy-free butter to the pan between crepes if needed.
8. 8Fill the crepes with your favorite dairy-free fillings, such as fruit or jam. Fold them in half or into quarters and serve immediately.

Substitutions

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