Heat oil in a medium sauté pan over medium high heat. Sauté bell pepper, zucchini, onion, and garlic for 3 to 5 minutes or until softened. Season with salt and set aside. In a medium bowl, whisk together eggs, potato starch, 2 tablespoons water, and a pinch of salt. Grease an 8-inch nonstick skillet and heat over medium heat. Add about 2 tablespoons of batter to pan and quickly swirl around to evenly coat pan with a thin layer. Cook for 20 to 30 seconds or until set. Using a spatula, flip crepe over and cook for 10 to 15 seconds more. Place crepe on a sheet pan and continue with remaining batter until 10 crepes are made. To serve, fold each crepe in half and then in half again to form a wedge. Place on a serving platter and evenly distribute vegetable filling on top of each crepe.