Mix all the ingredients in a bowl. Add 1 and 1/2 cups of milk and if the batter is too thick, add more milk until you get the perfect consistency.
Heat a nonstick skillet over medium-high heat and lightly coat with oil if needed. Pour 3 tablespoons of the batter, twirling it around to cover the whole bottom of the skillet.
Cook for 1 to 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the crepe.
Cook 1 minute more until brown the other side of the crepe. Repeat with the remaining batter.
Crepes can be stored for about 5 days in the fridge or up to 3 months in the freezer. Once cooled, stack them between layers of parchment paper and then keep them in a sealed container or a ziploc bag.
Feel free to use other type of flour, sweetener or plant milk. Add more or less if needed.
To make and oil-free recipe, just omit the oil or add some nut butter instead.
Serving Size:1 crepe (using 1 and 1/2 cups of soy milk)