In a large mixing bowl, combine egg whites, almond milk, oat flour, vanilla extract, and maple syrup. Whisk for 2-3 minutes until frothy and well-combined.

Preheat an 8-inch non-stick skillet over medium heat for about 2 minutes, greasing lightly with butter or coconut oil.

Pour approximately ⅓ cup of the batter into the skillet, tilting to spread evenly. Cook for 1-2 minutes until edges set and surface looks dry.

Carefully flip the crepe using a spatula and cook for another minute until golden on both sides.

Remove the crepe and repeat with remaining batter, adjusting heat as necessary. Yield about 4 crepes.

Serve warm with your choice of toppings like strawberries and maple syrup or smoked salmon and cream cheese.