Power Cricket Crepes
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
56
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Flour (cricket)1 cup
Brown Sugar2 tbsps
Nutritional Yeast1 pinch
Salt2 tbsps
Water2 cups
Soy Milk1.5 cups
Almond Milk1 cup
Maple Syrup2 tsps
Vanilla ExtractDirections:
1
Mix all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt together in a large bowl
2
Stir water and flaxseed meal together in another bowl
3
Let stand until thickened, about 5 minutes
4
Mix in soy milk, almond milk, coconut butter, maple syrup, and vanilla extract
5
Pour over flour mixture; blend with an electric mixer until batter is smooth
6
Let batter rest until thickened, at least 1 hour
7
Heat a nonstick skillet over medium heat
8
Pour 1/4 cup batter into the skillet; swirl skillet to spread batter out in a thin layer
9
Cook until the top of the crepe looks dry and the bottom is light brown, 1 to 2 minutes
10
Run a spatula around the edge to loosen crepe; flip crepe and cook until the other side is light brown, about 1 minute more
11
Repeat with remaining batter