Pour 1 1/2 cups (355 ml) low fat milk, 3 large eggs, 1 1/2 Tbsp real maple syrup, and 1 tsp vanilla extract into a blender.

Add 1 1/3 cups (160 g) oat flour, 3 Tbsp (29 g) all-purpose flour, 1/4 tsp salt, and 2 Tbsp (28 g) melted butter to the blender.

Cover and blend on low speed until the batter is smooth and well combined, about 10 seconds. If batter seems very lumpy, blend a few seconds longer.

If the batter rests and thickens, thin it to a pourable crepe consistency by stirring in a few more tablespoons of the low fat milk as needed.

Heat a 10-inch nonstick skillet over medium heat until hot. Lightly spray the inside bottom of the pan with avocado oil or olive oil cooking spray.

Pour a scant 1/3 cup of batter into the center of the skillet, then immediately tilt and swirl the pan to spread the batter into a thin, even layer.

Cook until the bottom is golden brown and the top is set. Use an offset spatula to loosen one edge, then flip the crepe and cook the second side until it is just golden brown. If the crepes are browning too quickly, reduce the burner temperature slightly.

Transfer the finished crepe to a wire rack. Repeat steps 5–7 with the remaining batter, spraying the pan as needed.

Keep cooked crepes warm by stacking them and covering with a tea towel, or fold each crepe into fourths as you go.