Ingredients
12
12 servings
- •2 cups all-purpose flour
- •1 cup cricket flour
- •½ cup brown sugar
- •2 tablespoons nutritional yeast
- •1 pinch salt
- •2 tablespoons water
- •1 tablespoon flaxseed meal
- •2 cups soy milk
- •1 ½ cups almond milk
- •½ cup coconut butter, softened
- •¼ cup maple syrup
- •2 teaspoons vanilla extract
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 273
- Carbohydrate: 37g
- Fat: 9g
- Fiber: 3g
- Protein: 12g
- Sugar: 16g
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Crêpes
Crepes
