- 2 cups all-purpose flour
- 1 cup cricket flour
- 1/2 cup brown sugar
- 2 tablespoons nutritional yeast
- 1 pinch salt
- 2 tablespoons water
- 1 tablespoon flaxseed meal
- 2 cups soy milk
- 1 1/2 cups almond milk
- 1/2 cup coconut butter, softened
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- Mix all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt together in a large bowl.
- Stir 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.
- Let batter rest until thickened, at least 1 hour.
- Heat 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.
05/07/2018
recipepes.com
Power Cricket Crepes, recipe
PT15M
PT1H
5
455 calories
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