Place a large non-stick saute pan over medium heat. For your reference, I always use a 12-inch saute pan.
Once the pan is hot, add in 1 tablespoon of butter. Spread the butter around to melt it and evenly coat the saute pan.
Pour 1/2 cup of the vegan crepe batter into the middle of the saute pan and then immediately pick the pan up and quickly tilt it around to coat the entire bottom of the pan. When the batter no longer wants to move, set the pan back on the burner and gently take the back of a large eating spoon to quickly spread the batter around the pan.
Now, cook the crepe until the top is dry, around 2 minutes.
Take a spatula and go around the crepe's outer edges to ensure it is not stuck to the pan. Then, gently flip it over just as you would with a pancake, but be extra gentle.
Lastly, cook the second side for 1 more minute or until it is cooked through.
Repeat the last 5 steps with the rest of the crepe batter.
Fill the crepes with whatever your heart desires, then roll simply roll them. Read the recipe post for filling ideas!