Place all the ingredients into a blender and purée until smooth.

Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with avocado oil spray and dab it with a paper towel. Pour 1/4 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-60 seconds. Make sure the crepes do not brown at all.

Remove from pan and repeat with remaining batter.

Place 4 cooked crepes together in a stack. Roll up like a jelly roll and slice into fettuccine noodles.

Serve with your favorite sauce. Store extras in an airtight container in the fridge for up to 4 days.