Combine all ingredients in a large bowl and whisk until combined. Heat a griddle or crepe pan over medium low heat (I set mine on 4) and spray with a bit of cooking oil (I used avocado oil, but coconut oil or palm shortening wold work well, too).

Pour about ⅛ cup of batter per crepe. Cook for 10-15 seconds per side until lightly browned. Remove and set aside while you make the others. These can be kept in the fridge for 4-5 days, or frozen to use at a later time! Just layer them in between parchment paper for storage. If making crepes, fill with desired fruits/chocolate, etc. and enjoy!