Power Cricket Crepes - cooking recipe

Ingredients

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

Preparation

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.