430 ml (1 3/4 cups) vanilla soy milk

180 ml (3/4 cup) oat flour

125 ml (1/2 cup) unbleached all-purpose flour

30 ml (2 tbsp) canola oil

15 ml (1 tbsp) sugar

1 ml (1/4 tsp) salt

Canola oil, for cooking

In a blender or in a bowl using a whisk, combine all the ingredients. Add liquid, if needed.

In a 23 cm (9-inch) non-stick skillet, brushed with canola oil, cook the crepes, one at a time, with about 45 ml (3 tbsp) of the batter, until golden brown on each side. Place the crepes on a plate, and cover with aluminum foil to keep warm.

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