Protein-Rich Cricket Crepes

Ingredients 0/12

Step 1

In a large bowl, whisk together the all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt. In a separate bowl, combine the water and flaxseed meal, then let it sit for about 5 minutes until it thickens up. Once that’s ready, stir in the soy milk, almond milk, coconut butter, maple syrup, and vanilla extract. Pour this wet mixture into the dry ingredients and use an electric mixer to blend everything until the batter is smooth.

Step 2

Let the batter rest for at least an hour so it can thicken up nicely. When you’re ready to cook, heat a nonstick skillet over medium heat. Pour about a quarter cup of batter into the pan and quickly tilt it around to spread the batter into a thin, even layer. Cook until the top looks dry and the bottom turns a light golden brown, which should take about 1 to 2 minutes. Use a spatula to gently loosen the edges, then flip the crepe and cook the other side for about a minute until it’s also lightly browned. Keep going until you’ve used up all the batter.