Power Cricket Crepes
These dairy and egg-free crepes are packed with bioavailable nutrients, protein, and good fats from the cricket flour. If you're concerned about environmental impact, raising crickets is way less harmful than raising livestock. These crepes are the equivalent of protein bars but with warm delicious flavor and texture. Top with maple syrup, chopped dates, chocolate chips, or apples and cinnamon.
- Serves: 12 persons
- 2cups all-purpose flour
- 1cup cricket flour
- ½cup brown sugar
- 2tablespoons nutritional yeast
- 1pinch salt
- 2tablespoons water
- 1tablespoon flaxseed meal
- 2cups soy milk
- 1½ cups almond milk
- ½cup coconut butter, softened
- ¼cup maple syrup
- 2teaspoons vanilla extract
Step 1Mix all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt together in a large bowl.
Step 2Stir water and flaxseed meal together in another bowl. Let stand until thickened, about 5 minutes. Mix in soy milk, almond milk, coconut butter, maple syrup, and vanilla extract. Pour over flour mixture; blend with an electric mixer until batter is smooth.
Step 3Let batter rest until thickened, at least 1 hour.
Step 4Heat a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet; swirl skillet to spread batter out in a thin layer. Cook until the top of the crepe looks dry and the bottom is light brown, 1 to 2 minutes. Run a spatula around the edge to loosen crepe; flip crepe and cook until the other side is light brown, about 1 minute more. Repeat with remaining batter.