Place all of the ingredients for the crepes in a blender and blend until very smooth with no lumps. Let the batter sit for five minutes.
Heat a non-skillet pan over medium heat for a few minutes.
Pour about 1/4 cup of batter into the pan, swirling it to make a circle. Smooth with a spoon to make it thin.
After a minute, it should look dry on top. Flip with a spatula, cook another minute until it is golden, then remove from the pan.
If the batter does not appear thin enough, add a tablespoon of plant milk to it, mix.
Continue with the rest of the batter. Serve warm filled with fruit, drizzled with a sauce, like vegan nutella, pureed raspberries, or caramel.