Melt the butter in the microwave with 30 seconds intervals. Let it cool. Sift flour and a pinch of salt into a large bowl using a flour sifter. Make a well and crack the eggs into it. Mix using a wooden spoon or hand whisk. Gradually pour in the almond milk while whisking. Add vanilla extract. Pass the batter through a fine-mesh sieve. Add the melted butter and mix.

Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes. Cook crepes in a hot pan (a crepe pan or a 9-inch/23 cm nonstick skillet) with no need for greasing. Keep the medium-high heat. Pour a ladle of the batter in the center of the pan, swirling it in a circular motion right away. Allow about 1-2 min of cooking time per crepe.

 Use a flexible turner or thin spatula to flip the crepe. Continuer with the remaining batter. Place crepes on a serving plate, garnish with fresh berries, and dust with powdered sugar if desired.