Before you start, make sure all the ingredients are at room temperature. If you are using cold milk, you will create flour lumps that will require an electric beater to be dissolved.
In a large mixing bowl, add flour of your choice - I recommend all-purpose wheat or spelt flour for best results. Whisk for a few seconds to remove any big lumps. You don't need to sift the flour.
Add vanilla, sugar, avocado oil, and soy milk (all at room temperature).
Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. If you really don't like these lumps, use an electric beater to get a smoother batter. The batter should be slightly thick but runnier than a pancake batter.
Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat.
Rub avocado oil onto the pan using a piece of absorbent paper. I used about 1 teaspoon of oil placed on a piece of absorbent paper. Then, I rub the crepe pan. This avoids leaving drops of oil on the pan that will fry the crepes, so always use this technique to avoid too much oil in the pan.
Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly covers a 28 cm (11 inches) crepe pan and makes a thin crepe.
Brown 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself.
Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
Cook for 1 more minute on the other side, then put on a plate and repeat this until no more batter is left. You will make 8 large 11-inch crepes with this recipe.
Store crepes in the fridge for up to 3 days. Place them flat, on a plate covered with a silicone lid to prevent them from drying out.
Toppings and fillings
Look at the recipe post for vegan crepe filling ideas.
Chocolate hemp spread
Place dark chocolate in a small saucepan and melt on low heat.
Stir in hemp powder, fresh runny peanut butter, or sunflower seed butter until smooth.
Spread on the crepes or store in the pantry in an airtight container for up to 1 week.
Gluten-free vegan crepes: you can make this recipe using all-purpose gluten-free flour. The crepes will be chewier but delicious. Another option is to use half buckwheat flour and half all-purpose gluten-free flour.