Mix together the flours, salt and nutmeg in a large bowl.

Make a well in the centre of the bowl and add in the egg and whisk into a paste.

In another bowl mix together the almond milk, water, vanilla extract and honey (if using).

Then slowly add a little bit of this milk mixture into the paste whisking well before adding in some more.

You need to do this very slowly so as to avoid having lumps.

Continue till all the milk is whisked in and the batter is smooth.

Heat your crepe pan on low medium heat and melt a bit of butter in it.

When the butter starts sizzling add in about 2-3 tbsp of the batter mixture (depending on the size of your pan) and swirl the mixture until a thin layer coats the pan.

Cook for about 30 seconds until the edges and parts of the crepe is crisp.

Then flip the crepe and cook for up to 30 seconds.

Keep crepes warm in oven till you have finished cooking the rest.

Serve with various toppings.