Whisk the plain flour, chickpea flour and salt together in a medium bowl and make a well in the middle.
In a separate bowl or jug, whisk together the milk, maple syrup, hazelnut butter and vanilla beans seeds. Slowly pour the mix into the dry mix, gently whisking to incorporate until smooth. The batter should have a thick cream consistency. If it's too thick, whisk in a little more milk.
Pour into a large jug, cover with cling wrap or a silicone lid, and rest the batter at room temp for 30 mins - 1 hour or in the fridge for 2 hours +. For best results, rest overnight.
Heat a crêpe pan / non‐stick pan on a medium high heat. When the pan is heated up, brush the pan with a tiny bit of coconut oil/vegan butter and give the crêpe batter a gentle mix to combine. Pick up the pan, then with your free hand, pour about 1/4 – 1/3 cup of batter into the center of the pan and tilt and swirl it around to cover the pan with a thin layer of batter (if it is not spreading easily, you may need to add a little more milk to the remaining batter).
Place the pan back on the heat. Wait until the crêpe starts to look set on top, and the edges a little golden, then lift up the edge to check that it's light golden brown in patches underneath (about 2 – 3 minutes). Loosen the edges of the crêpe with a spatula, then gently flip it over. You may need to use your fingers to help flip the crêpe over. Cook until the second side is set and light golden brown in places (about 1 minute). Remove from the pan, place on a plate and cover with a tea towel. Place in the warm oven while you repeat this with the rest of the batter.