In a large mixing bowl with whisk attachment, beat the eggs, sugar and salt until combined. Stir in 1 cup of warm almond milk and vanilla extract. Continue to mix for 1 minute.

Add the flour and almond flour and mix until nice and smooth, scraping down the sides of the bowl. Stir in the remaining almond milk, vegetable oil and baking powder. Mix until the batter is smooth, about a minute. Let the batter rest for 10-15 minutes at room temperature.

Heat the non-stick frying pan over high heat. (I use 10-inch non-stick skillet, the bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Reduce the heat to medium-high.

Pour scant of ¼ cup of batter into the hot pan and tilt the pan around, so the batter is evenly distributed. (I use this large cookie scoop for measuring the batter.)

When the edges of the crepe start to brown slightly, run the spatula around the edges. Then insert the spatula under the crepe and flip it over. Cook until nice and brown, about 30 seconds. Transfer onto a serving plate and continue with the rest of the batter. It takes about 1 minute per crepe, when the pan is nice and hot.

To make the honey whipped cream, in a large mixing bowl, beat the heavy cream on medium high speed until soft peaks form. Add Greek yogurt, honey and vanilla extract and continue to beat until well combined.

Serve the crepes warm with the honey whipped cream. Drizzle of chocolate ganache and slivered almonds are optional.

Store the leftover crepes in refrigerator, covered. Warm it up in a microwave for 1 minute before serving.