Throw everything in a blender and run that until the batter is completely smooth.,

Let this rest for at least 15 minutes or up to an hour while you prep your crepe fillings/toppings.,

When it’s brunch time, grab a griddle or large sauté pan and warm it up over medium-high heat.,

Add some nondairy butter or oil in the pan until it’s shiny.,

Pour a little less than half a cup of the batter into the pan, right in the center, so it forms a circle.,

Pick up your pan and dip it around in a circle so that the batter gets as thin as possible while still looking like a crepe.,

Cook for about 2 minutes or until the edges start to brown and the middle doesn’t look raw.,

Using a thin, bendy spatula, lift the crepe off the pan and flip it over.,

Cook for another 30 seconds then flip it onto a plate and keep cooking until you run out of batter.,

Enjoy them with a little nondairy butter, powdered sugar, and/or maple syrup. You can also fill them with peanut butter, more banana, berries, hazelnut chocolate spread, or whatever you want. Roll them up and drizzle with maple syrup or powdered sugar then serve right away.