In a large bowl, mix the white flour, brown flour, and salt.

Using an electric whisk, gradually add the soy milk to the dry ingredients. Keep whisking until you have a smooth, liquid batter with no lumps.

Add the coconut oil and vanilla extract to the batter. Whisk gently until everything is well combined.

Cover the bowl and let the batter rest at room temperature for 15-30 minutes.

Heat a wide, non-stick pan over medium heat.

Lightly grease it with a very small amount of vegetable oil or cooking spray if needed.

Pour about ¼ cup of the batter into the hot pan. Quickly tilt and swirl the pan to spread the batter evenly into a thin circle.

Let the crepe cook for 1-2 minutes until the bottom is light golden and the edges start to look dry.

Use a flat spatula to flip the crepe. Cook for another 30-60 seconds until it is cooked through and golden on the other side.

Repeat the steps until you use all the batter.

Stack the cooked crepes on a plate and cover them with a clean kitchen towel to keep them soft.

You can store the crepes in a plastic bag to maintain their freshness until you are ready to use them.