In a large mixing bowl, whisk together all-purpose flour, cornstarch, sugar, and salt. Gradually pour in almond milk and whisk continuously. Follow with water, oil, and vanilla extract. Mix until smooth.

Cover the batter and let it rest at room temperature for at least 2 hours.

Preheat the pan over medium heat. Lightly grease the pan if needed.

Pour about 1/3 cup of batter into the pan and tilt to spread it thinly.

Cook for about 2 minutes or until edges are dry and bottom is golden. Flip and cook for an additional 30-60 seconds.

Repeat with remaining batter, stacking cooked crepes on a plate.

Serve warm with your favorite fillings.