Add all of the ingredients to a blender or food processor, and process until just smooth. Put the crepe batter into the fridge to chill for at least one hour.
Heat a nonstick pan over medium heat. Add a small dab of butter, allowing it to melt and coat the pan.
When the pan is hot, pour a small amount of batter (approximately 2 tbsp) into the center of the pan, similar to making a pancake. Cook the crepe for 30-45 seconds. Flip the crepe over, and cook for another 10-20 seconds. Remove the cooked crepe from the pan and set it aside to cool. Repeat for the remaining crepes.
Notes
You can make this crepe batter up to 24 hours in advance. Cooked crepes can be stored in the refrigerator for 2-3 days or frozen for 2-3 months.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!