In response to several requests here is the/a recipe for making dairy-free
crepe, quoting part of Cheryl AndristPlourde's post earlier:
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"Here in Holland "pannekoeken" are a common meal: breakfast, lunch, or
dinner.
And kids love them!  Just mix flour and milk (rice, soy, or oat)-- or you
can even use water (though it adds no flavor, so then I use sugar or salt,
depending on whether they're going to be sweet or hearty fillings/toppings).
It's unbelievably simple.  For the best results I use
  3/4 C. buckwheat flour, 1/2 C. white flour
    OR
 1/2 C. buckwheat, 1/4 C. white, 1/2 C. whole wheat flour
 OR
any combination of these flours adding up to about 1 1/4 C.
Buckwheat adds the most flavor and is gluten free.
Then any combo of the milks (rice/soy/oat) adding up to about 1 1/2 cups
maybe slightly less if it's just rice milk or water because they are not as
thick.
I actually don't even measure the flour and milk, just pour them together
until the batter is about the right consistency.  Pannekoeken (crepes) can
be thick or thin.  You'll get the feel for it once you make them.
To cook the pannekoeken, you need a hot, oiled griddle or skillet.
Just pour the batter and lift and tip the skillet so the batter spreads out
evenly to the edges (circular pan is best for making circular crepes).

 Once they're browned on both sides, just top with whatever you find yummy:
Our 4 yr old prefers just plain old margarine or honey, but sometimes will
eat stir fry veggies, meat, chicken, etc. rolled up inside a crepe.  My
husband's favorite is sauteed mushrooms and sauce.  I like feta and spinach
(we eat goat's cheese).  The great thing is you can put anything in or on
them. Fruit, vegetables, meat, even milk-free melted chocolate if you want a
decadent dessert... "
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The above from Cheryl AndristPlourde is different than the general recipe
for crepe which calls for egg and a bit of melted margarine or butter and
maybe 1/2 tsp. baking powder.  She also subs for dairy milk.  However
it works fine with just flour and water, although you should really try it
with
beer instead of soy or rice milk -- adds a malty taste.  We sometimes add
an egg -- in any case, experiment with getting the consistence much thinner
than pancake batter.  Hint:  Try pam before the just first crepe, and don't
use much less than half white flour or they won't turn out.

Enjoy,
Ed