Directions

1. To make the crepe batter, throw all of the ingredients (milk, eggs, oil, maple syrup, vanilla extract, flour, sea salt) into the blender in the order listed and process on high for 20 to 30 seconds until well combined with no lumps. (You may need to stop the blender and scrape down the sides of the container.)
2. Transfer the mixture to the fridge, and chill to thicken slightly for 2 hours.
3. Heat a 9-inch (23cm) non-stick crepe pan or frying pan over medium-low heat, and grease the pan with 1/2 teaspoon of the grapeseed oil. Lift the pan off the heat and pour in 1/3 cup (80ml) of the batter, quickly swirling the pan to allow the mixture to evenly coat the bottom of the pan. Return the pan to the heat and cook the crepe for about about 1 minute, until the crepe appears set, the bottom is firm and is starting to get golden brown, and the edges lift easily from the pan. Slide a spatula underneath the crepe, gently flip it and cook on the other side for 15 to 20 seconds, until cooked through and golden. Transfer the crepe to a plate. Repeat this process with the remaining batter, lightly brushing the pan with grapeseed oil between each crepe.
4. Stack the finished crepes on top of each other to keep them soft and pliable. Gently warm the crepes before serving, and serve with lemon and sugar.