Ingredients
- 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
Why This Dish Is Hard To Resist
Cooking Tips
- Keep the batter thin for delicate, soft crepes. Add a little water if it feels too thick.
- Cook on medium heat to avoid burning while allowing the crepes to cook through evenly.
Step 1
In a large bowl, combine the all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt. In a separate bowl, mix the water and flaxseed meal together and let it sit for about 5 minutes until it thickens. Once thickened, stir in the soy milk, almond milk, coconut butter, maple syrup, and vanilla extract. Pour this wet mixture into the dry ingredients and beat everything together with an electric mixer until you have a smooth batter.
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 and quickly swirl it around to spread it into a thin layer. Cook until the top looks dry and the bottom turns a light golden brown, which should take around 1 to 2 minutes.
Step 3
Use a spatula to gently loosen the edges, then flip the crepe and cook the other side for about another minute until it’s also lightly browned. Keep going with the rest of the batter, stacking the crepes as you go. Enjoy!
