These are so good and VERY easy to make.
1 1/2 cups soy milk
3/4 cup flour
1/4 cup chickpea flour
1 tbsp arrowroot flour
1/2 tsp salt
Combine the soy milk, water, flours, arrowroot, and salt in a food processor or blender. Blend for a few seconds, scraping the sides of the blender once, until everything is smooth. The batter will be very thin. Pour into an air tight container, cover, and chill in the fridge for at least an hour, or as long as overnight. When ready to cook the crepes, briefly stir the batter.
Over medium-high heat, heat a skillet. The pan is ready when a few drops of water flicked into it sizzles. Dab a brush into soften Earth Balance and brush along the bottom and sides of pan.
Ladle 1/3 cup into the center of the pan. The batter should sizzle when it hits the pan. Tilt the pan in a circular motion so that the batter spreads in a thin layer. Cook until the top of the crepes is dry and edges appear firm and lightly browned. Gently run the spatula under the crepe and flip cook for a about 30 more seconds. Slide the crepe onto a dinner plate.
Brush a little more Earth Balance onto the pan for the next crepe. Stack the cooked crepes on top of each other. Cover with plastic wrap and refrigerate until needed.