Add the aquafaba, salt and sugar to a large mixing bowl. Whisk the mixture using either a handheld or standing mixer, and continue whisking continuously for around 5 minutes in total, until a foamy consistency forms with semi-stiff peaks.
Add water, and whisk for around 30 seconds more.
Gradually add flour around ¼ cup at a time, whisking for 10 seconds, then adding more flour. Continue whisking until the batter is very smooth, with no lumps.
Lightly grease either a wide non-stick frying pan with vegan butter or olive oil. Pour out around ½ cup of the batter per crepe and gently tilt the pan to spread out the batter. Proceed to cook for around 2 minutes. You know that the crepe is ready to flip when the edges are crispy and it's easy to slide a spatula under the crepe.
Using a flat spatula, flip the crepe quickly and cook for around 30 seconds more on the other side. Now transfer to a warm plate as you make the rest of the batch.
To make the berry compote, melt the vegan butter in a saucepan and add the strawberries, blueberries and maple syrup. Cook on a low heat for 10 minutes, until thick and jammy.
Keep all the liquid ingredients at room temperature to prevent the flour from clumping.
Weigh the ingredients for best results, in particular the flour - small variations in the amount used will interfere with the texture and fluffiness of the crepes.
I would recommend using a crepe pan if you can find one.
Add the flour to the aquafaba gradually to make sure that the aquafaba doesn't lose its fluffiness.
Make sure that the pan isn't too hot and tilt and swirl quickly when you pour out the batter, which will allow the crepes to cook evenly throughout.
To make savory crepes, simply leave out the sugar from the batter.
Instructions for storage and freezing
Vegan crepes are best eaten immediately, but they can be frozen for up to 2 months. Place a piece of parchment in between the crepes to prevent sticking, and reheat from frozen in a lightly-greased frying pan.