To a bowl, add 1½ cups non-dairy milk, 1 tablespoon sugar, 1 tablespoon olive oil, 1 tablespoon vanilla extract and 1 pinch salt. Whisk well.Add in 1 cup all-purpose flour and whisk until lump free. Tip: you can use an immersion blender to make a lump-free batter. Optionally, you can add 1 pinch turmeric to add a natural yellow color to the batter.
Heat a nonstick pan and brush it with some olive oil. When the pan is hot, add ⅓ cup of batter.Rotate and tilt the pan to spread the batter evenly across it. Tip: If you don't manage on your first try, you can add some extra batter and spread it with the back of a spoon.
Cook for 2 to 3 minutes, then turn it with a spatula cook for another minute.
Transfer onto a plate and repeat until you run out of batter.
Serving suggestion
Spread a couple of tablespoons of hazelnut spread (vegan nutella) on half of the crepe. Add sliced banana, fold the crepe in half, then in half again, to form a triangle.
Serve two to three crepes per person, dust with powdered sugar, add more sliced banana or berries, and a drizzle of vegan nutella or maple syrup.