power cricket crepes

Name: power cricket crepes
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 12
Cuisine: French
Ingredients: 2 cup All-Purpose Flour (2 cups all-purpose flour); 1 cup Cricket Flour (1 cup cricket flour); ½ cup Brown Sugar (0.5 cup brown sugar); 2 tbsp Nutritional Yeast (2 tablespoons nutritional yeast); 1 pinch Table Salt (1 pinch table salt); 2 tbsp Water (2 tablespoons water); 1 tbsp Ground Flaxseed (1 tablespoon ground flaxseed); 2 cup Soy Milk (2 cups soy milk); 1 ½ cup Almond Milk (1.5 cups almond milk); ½ cup Coconut Butter (0.5 cup coconut butter, softened); ¼ cup Maple Syrup (0.25 cup maple syrup); 2 tsp Vanilla (2 teaspoons vanilla extract)

17 minFrench

Servings12

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Vegetarian
Pescatarian

Steps

1mix all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt together in a large bowl.
2stir water and ground flaxseed together in another bowl.
3let stand until thickened, about 5 minutes.
4mix in soy milk, almond milk, coconut butter, maple syrup, and vanilla extract.
5pour over flour mixture; blend with an electric mixer until batter is smooth.
6let batter rest until thickened, at least 1 hour.
7heat a nonstick skillet over medium heat.
8pour 1/4 cup batter into the skillet; swirl skillet to spread batter out in a thin layer.
9cook until the top of the crepe looks dry and the bottom is light brown, 1 to 2 minutes.
10run a spatula around the edge to loosen crepe; flip crepe and cook until the other side is light brown, about 1 minute more.
11repeat with remaining batter.