THE RECIPE JOURNAL · Breakfast
Superfood Cricket Crepes
If you're looking to try something both nutritious and adventurous, these crepes are a delicious way to sneak in some superfood power. Packed with protein and flavor, they make a perfect breakfast or snack to fuel your day.
FROM THE KITCHEN • Superfood Cricket Crepes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a large bowl, combine the all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt. In a separate bowl, stir together the water and flaxseed meal, then let it sit for about 5 minutes until it thickens. Once it’s ready, mix 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.
02
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 1/4 cup of batter into the pan, tilting it to spread the batter thinly and evenly. Cook until the top looks dry and the bottom is lightly browned, about 1 to 2 minutes. Carefully run a spatula around the edges to loosen the crepe, flip it, and cook the other side for about a minute until it’s also lightly browned. Keep going with the rest of the batter, and enjoy!
Why you’ll love it
These crepes are packed with protein and nutrients from an unexpected source. They offer a sustainable and eco-friendly twist on a classic favorite. Plus, the unique flavor adds a fun and adventurous touch to your meal.
How to serve
Serve warm with fresh fruit and a drizzle of honey or maple syrup for a sweet touch. For a savory option, try filling them with sautéed vegetables and a dollop of yogurt or cheese. They also pair well with a fresh green salad or a tangy chutney.
Storage & leftovers
Store any leftover crepes in an airtight container in the refrigerator for up to two days. To reheat, warm them gently in a pan or microwave, covering with a damp cloth to keep them soft. For longer storage, freeze the crepes separated by parchment paper for up to one month.
