In a large mixing bowl, combine flour, sugar and salt, and cornstarch. Whisk until completely combined.
Pour water, milk, and oil into the dry ingredients. Thoroughly mix all together until you have a smooth batter. There may still be some small 'dry bits' which is ok.
Heat large pan over medium heat, (or you can use a griddle.) Ladle the crepe batter into the preheated pan, using the back of your ladle, gently ease the batter around the pan working in an outward circular direction. Try to get it as close to the pan without touching the pan or making a hole in the crepe, as you can see in the video.
Cook for about 1 minute, flip and cook another 45 seconds or until lightly golden on both sides.
Place cooked crêpes on wire rack to cool or serve immediately.
Notes
*Tips Tricks and Substitutions for vegan crêpes
*Flour - Gluten free flour, particularly bobs red mill 1 to 1 works well in place of wheat flour*Sugar - Reduce sugar amount by half if wanting to do a savory crepe*Oil - any neutral oil works in place of avocado oil, such as canola or vegetable.*Toppings/ fillings- For sweet and simple crepes, maple syrup, whipped cream, and berries are great. A classic variation is a sprinkle of lemon juice and sugar. Cookie butter or a nut-free spread like wow butter warmed up also works. For more a savory taste, reduce sugar and add cheese, mushrooms, meats, veggies etc.