In a large mixing bowl, combine together the soy milk, water, sugar, maple syrup and olive oil. Whisk well. Then, add the flour, flaxseed and salt, and whisk again until smooth and no lumps of flour remain. Transfer the mixing bowl to the fridge, and let the mixture rest for 10 minutes.
After the mixture is rested, heat a non-stick crepe pan (or shallow pan sprayed lightly with cooking oil) over medium heat. Pour about ¼ cup or so (don't have to be too precise) into the pan, and immediately pick the pan up and rotate the pan in a circular motion so that the batter spreads towards the sides evenly. Ideally, you try and get the batter as spread as possible before it cooks too much. Then, put the pan back on the heat and cook for 1 - 2 minutes. If you want the crepe a little crispier, flip the crepe carefully and cook for another 30 seconds, until lightly golden brown. Repeat this until you have about 6 - 8 crepes.Serve immediately, as they cool off quickly.
For the Blueberry Compote (optional)
If you'd like a blueberry compote to put inside your crepes, then add the compote ingredients (blueberries, maple syrup, orange zest and juice, lemon juice) to a cast-iron pan over medium heat. Let the blueberries reduce down until they are more syrupy, stirring occasionally. This should take about 5 - 10 minutes. You don't have to break the blueberries down or mash them with a fork - just let some of them break naturally and release their juices. Then, you're ready to add them to your crepes.
Notes
Nutrition facts do not include the blueberry compote.