Add all ingredients (except the butter) into a blender and mix until smooth. If you don't have a blender, mix it in a large bowl using a whisk. Let the batter rest for 30 minutes at room temperature.
Heat a non-stick skillet with 1/4 tsp butter or oil over medium heat.
Add 1/4 cup (60ml) of the batter and swirl until the bottom of your skillet is covered. (Seems tricky first, but it gets easier with every crepe).
Cook each side for about 2 minutes until golden brown.
Repeat this procedure with the rest of the batter and add a little butter after every two crepes.
Serve your vegan crepes warm with your preferred filling.

1 1/4 cup (300ml) plant-based milk
1 cup (128g) all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
1 tsp sugar
1/4 tsp salt
1 tbsp plant-based butter or oil