If you're looking for a tasty way to boost your protein intake, these crepes are a fun and nutritious option. Made with cricket flour, they offer a unique twist that's both healthy and delicious.
Prep Time15 min
Cook Time2 min
Total Time17 min
Difficulty
Easy
Cooking Techniques
Use a non-stick pan to cook the crepes evenly without sticking.
Keep the batter thin for delicate, tender crepes.
Cook on medium heat to avoid burning while ensuring the inside is fully cooked.
Ingredients
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Why This Recipe Is A Must Try
These crepes are a great way to add a unique source of protein to your diet. Using crickets not only boosts protein content but also brings a sustainable and eco-friendly twist to your meal. They are light, tasty, and perfect for any time of day.
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.
31
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
How To Serve It Best
Serve these crepes with fresh fruit and a drizzle of honey for a sweet treat, or fill them with sautéed vegetables and a dollop of yogurt for a savory option. They also pair well with a side salad or a light dipping sauce.
Best Storage Tips
Store any leftover crepes in an airtight container in the refrigerator for up to two days. Reheat gently in a pan or microwave to keep them soft. The batter can be made ahead and kept chilled for up to 24 hours before cooking.
Frequently Asked Questions
Can I substitute cricket flour with another type of flour?
Yes, you can use almond flour or oat flour, but it may change the texture and protein content.
How long can I store the batter before cooking?
It's best to use the batter within 24 hours if refrigerated, stirring gently before cooking.
What if I don’t have nutritional yeast?
You can omit it or replace it with a teaspoon of ground flaxseed for a similar texture.
Can I use regular milk instead of soy and almond milk?
Yes, regular dairy or any plant-based milk will work, but the flavor and consistency might vary slightly.
How do I know when the crepe is ready to flip?
Flip when the top looks dry and the bottom is light golden brown, usually after 1 to 2 minutes.
Can I make these crepes vegan?
Yes, this recipe is already vegan-friendly using flaxseed meal as an egg substitute and plant-based milks.
What is the purpose of letting the batter rest?
Resting allows the batter to thicken and the flours to hydrate, resulting in tender crepes.
How do I prevent the crepes from sticking to the pan?
Use a well-heated nonstick skillet and lightly grease it if needed before pouring the batter.
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