Prepare flax egg by combining ground flax with water. Set aside and allow it to thicken.
Once the flax egg is ready, combine all ingredients in a blender and blend until smooth. Let the batter sit at least 30 mins to allow it to thicken. Note: the batter should be slightly thinner than a pancake batter, and you should be able to pour it. If the batter becomes too thick once the flour has absorbed more liquid, whisk in more milk until desired consistency.
Lightly grease a medium non-stick pan with coconut oil or vegan butter, and heat over medium to high heat. You may need to lower the heat to medium as you cook.
Once the pan is heated, pour in ¼ cup to ⅓ cup of the batter as you tilt the pan in a circular motion, spreading the batter into a thin circle. Note: If the batter doesn't spread quickly that means it is too thick. Add more milk.
Cook for 1-2 mins. Carefully flip to cook through. Tip: If you're having trouble flipping the crepe, carefully slide the crepe onto a large plate once the first side is cooked, then flip the plate upside down to put the crepe back onto the pan.
Remove from pan and repeat until batter is used up.
Fill and top with toppings of choice and enjoy!