Place all the ingredients but the vegetable oil in a blender. Blend until smooth. Let the mixture rest for 15 minutes in the refrigerator.
Heat a non –stick pan to medium-high heat. Add a small amount of oil to the pan. Add about 3 tablespoons of batter onto the pan. Cook the crepe for 2-3 minutes, or until the batter has set up. Carefully flip over and cook an additional 30 seconds. Remove from heat and set aside. Repeat until finished with the batter.
Serve crepes hot with avocado and garnish with radishes, serrano chili, and lime wedge.