Blend on high speed for 30 seconds. Stop, scrape the side of the blender and blend again for 30 seconds.
Transfer the batter into a bowl. If you don't have a blender, feel free to combine all the ingredients into a large mixing bowl using a whisk to avoid lumps.
Heat a lightly oiled crepe pan over medium/high heat. I recommend using coconut oil and rubbing the oil onto the pan using a piece of absorbent paper to avoid adding too much oil.
Scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible.
Brown on both sides about 1-2 minutes on each side and serve hot with your favorite fillings.
Almond milk: I always start with 2 3/4 cup of liquid (any milk work here), then if you like very thin crepes you can go up to 3 cups of liquid. No blender? you can make this recipe in a medium mixing bowl with a manual whisk. Add the dry ingredients first then stir in the liquid. Whisk vigorously until the batter is thin and there are no lumps (that is ok if there are a few small lumps, all French crepes have some and you won't feel them)