In a deep bowl, place the flour and add the vanilla extract as well as the oil.
Add the milk one cup at a time, then use an electric hand mixer to blend. Doing it gradually will help avoid lumps.
Heat the frying pan and coat it with a little bit of avocado oil that you rub with a paper towel. The paper towel will absorb the extra oil such that only a very small amount remains in the pan. The heat should be medium high, and the pan a non-stick pan. Note: I am using 2 pans at the same time, it is my habit. I recommend using only one until you are comfortable with the technique, and/or are making lots of crepes for a large group. In this case this will save you time.
Once heated, pour the first crepe batter in with a soup serving spoon. Quickly incline the pan to let the liquid spread evenly, then let it cook for about 60 to 90 seconds.
With a non-stick flat spatula, gently slide underneath the crepe to help it separate from the pan, and flip to the other side. Let it cook for another 60 seconds, then place it on a serving plate.
Repeat the operation. Because these soy milk crepes tend to be a little stickier than traditional ones, I recommend re-coating with oil very lightly every now and then, again absorbing with a paper towel. It will be very little oil in the end and your crepes will not stick.
Decorate with fresh fruits, jam and other mindful options.