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In a large bowl, whisk together the flour, cornstarch, sugar and salt. Now add the oil, non-dairy milk and sparkling water OR regular water (sparkling water makes them even lighter, but is not necessary). Whisk well until smooth and well combined.
Heat a medium sized, non-stick pan to medium heat. Once hot, add a tablespoon or two of vegan butter to the pan. Once melted, add about ⅓ cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle.
Cook until the top looks fairly dry, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 seconds on the other side. Remove from pan and repeat with the rest of the batter.
Serve: My favorite way to serve crepes is by squirting a little lemon juice on the crepe, add some powdered sugar, and roll or fold. Dust with more powdered sugar and serve with fresh berries and maple syrup.