In a medium-sized bowl, break the eggs and whisk them until they are well-mixed. Add the flours, honey, vanilla, and salt and combine well. You are done stirring when there are no lumps in the batter; it should have a similar consistency to thickened milk.
Heat your pan hot enough that water will sizzle and dance if you flick a few drops on it. Spray with cooking spray.
Pour about ¼ cup of batter onto the pan and tilt and swirl it until it cannot get it any wider.
Flip the crepe when the top is shiny and the edges are quite dull—this should take less than a minute so don’t walk away!
Cook the other side for about one more minute.
Repeat with remaining batter - spraying the pan in between cooking each crepe.
Serve your crepes with whatever toppings you desire, either folding them in half or in quarters, or rolling them up into delicious little tubes.
Bring all ingredients to room temperature.
Mix the batter until no lumps remain.
Use a measuring cup to easily pour the batter into the pan.