In a bowl, combine the flour and cornstarch. Mix them well until they are evenly combined.

Add the agave or maple syrup, oil, plant milk, vanilla extract, and a pinch of salt to the bowl. Whisk everything together until you have a smooth batter. Make sure there are no lumps in the mixture.

Let the batter rest for about 10 minutes. This allows the ingredients to hydrate and results in better texture for the crepes.

Heat a non-stick frying pan or crepe pan over medium heat. You can lightly grease the pan with oil or cooking spray if necessary, although it may not be needed if you have a good non-stick pan.

Once the pan is hot, pour a small ladleful (about ¼ cup) of the batter into the center of the pan. Tilt and rotate the pan to spread the batter evenly and create a thin layer.

Cook the crepe for about 1-2 minutes or until the edges start to slightly lift and the bottom turns golden brown. Use a spatula to carefully flip the crepe and cook for another 1-2 minutes on the other side.

Remove the cooked crepe from the pan and place it on a plate. Repeat the process with the remaining batter until you have used it all, stirring the batter before each crepe to ensure consistency.

Serve the vegan crepes warm with your favorite toppings. They can be enjoyed with fresh fruits, vegan chocolate spread, vegan whipped cream, or any other toppings of your choice.