1. Make the batter in your blender or mix by hand. For the blender method: Add the milk first and then follow with the other ingredients to minimize the flour sticking to the bottom of the blender. Blend until fully mixed, stopping to scrape down the sides as needed. Refrigerate the batter for up to 2 days or make your crepes right away. To mix by hand: Use a large bowl and mix all the dry ingredients. Then slowly add in the milk and stir until combined and smooth. 
2. Heat a non-stick skillet over medium heat. You can brush some oil or vegan butter on the skillet to be extra safe the crepes won’t stick. You want the skillet hot enough so the crepe cooks quickly and gets nicely golden but if the skillet is too hot the batter might bubble a lot. Flick some water on the pan when you think it’s ready and if it sizzles you should be good to give it a try. You might have to adjust the heat and it could take 2 crepes or so to get the temperature right. 
3. Working quickly, pour a little under ½ cup of the batter into the skillet (my skillet is 10”, adjust the amount to fit your pan) and tilt the skillet to allow the batter to spread evenly into the circular crepe shape. 
4. Cook for 1-2 minutes. The edges will start to brown and lift away from the pan. You should be able to easily slide a spatula under the crepe and if it looks golden, flip it over. Cook for 1 minute on the other side. 
5. Transfer the finished crepe to a plate or a cooling rack while you repeat the process for the rest of the crepes. 
6. Fill your crepe however you like! For the photos above we laid down sliced banana then added the warmed strawberry sauce. We topped the crepes with more strawberry sauce, melted chocolate hazelnut spread, and coconut whipped cream! 
7. Store cooked crepes in the fridge for 1-2 days or freeze with parchment or wax paper between each crepe! To cook frozen crepes, allow them to defrost naturally for the best results or place them directly on a warm skillet to defrost and warm through. When reheating them, only leave them on the pan until they are warm. Heating them for too long can make them quite crispy and too tough. 

For the Warmed Strawberry Sauce:

1. Add diced strawberries to a small pot with ¼ cup water, maple syrup, and lemon zest. You can also use a dash of lemon juice or add orange zest/juice for the same bright tangy flavour. *If you are serving all your crepes at once and want enough sauce for inside and a bit on top of the crepes use 3 cups of strawberries. 
2. Bring to a boil and reduce the heat to a simmer. Allow to cook for 3-5 minutes until the strawberries have softened. 
3. In a separate dish, combine the starch and remaining 2 tbsp water. Whisk until the starch is fully incorporated and then pour it into the strawberries. Stir quickly to combine the starch with the liquid in the pot. The sauce will thicken immediately. Add more water to thin the sauce to your desired consistency (I added between ¼ and ½ cup more water). 
4. Cook for another 1-2 minutes and keep warm until you serve your crepes! Leftovers will keep well in the fridge for a few days. Reheat in the microwave to serve if desired.