Instructions

1. In a small bowl, make the flax eggs by whisking together the flaxseed meal and water. Set aside while you "mise en place," or organize remaining ingredients. Return to flaxseed mixture and whisk again. The consistency will be gelatinous.
2. Using a blender, add flax eggs, rice milk, chickpea flour, potato starch, tapioca flour, margarine, sugar, salt, and vanilla and blend until smooth, about 20-30 seconds. Scrape the sides and blend again briefly until batter is lump-free. Cover batter and let rest in the refrigerator for one hour.
3. Heat a crepe pan, or 8-inch or 10-inch non-stick pan, over medium heat. Grease the pan with a small amount of dairy-free margarine. Lift pan off heat, and ladle a heaping 1/4 cup of batter into the center of the pan. Tilt and swirl pan to evenly coat bottom with a thin layer of batter. Return pan to heat and cook until edges are dry and crepe's underside is lightly golden, about 1 to 1-1/2 minutes. Gently flip crepe over and allow to cook for another minute or so, until lightly golden. Slide crepe onto a plate or tray. Cover with foil or parchment paper to keep warm while cooking remaining crepes. 
4. Use crepes immediately or lay parchment paper between crepes  and portion cooled crepes into large zip lock bags. Crepes can be made a day ahead and stored in the refrigerator. Any leftovers can be stored in the freezer for up to 2 months. To reheat, heat in the microwave or in a pan until warm.