In a small, add the dry ingredients for the crepes (flour, salt, baking powder, green tea) and set aside.
In a small bowl, mix the egg replacer powder and water, and allow to sit for 5 minutes. This acts as the egg.
Add the wet ingredients (almond milk, oil agave syrup) and egg replacer mix to the dry ingredients, and whisk until well-incorporated (no clumps). The batter should be runny. It should NOT look like pancake batter, but rather a thinner batter.
Put some oil in a large NONSTICK pan over medium heat. Add about 1/4 cup of batter in the pan. Take the pan off the heat and rotate it so the batter will spread.
Leave it alone until the edges of the crepe turns brown and pull back from the pan (about 2 minutes). Using your fingers or a spatula, flip it over and cook for 30 seconds.
Remove the crepe, place on a plate with a paper towel and repeat until you use all the batter. Depending on the size of your pan, you will get various number of crepes. For large pans, you'll get 8 - 10 crepes; for smaller pans, you'll get 10 - 15 crepes.