Power Cricket Crepes

• 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

1. Mix all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt together in a large bowl.
2. 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.
3. Let batter rest until thickened, at least 1 hour.
4. 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.

flour, flour, brown sugar, nutritional yeast, salt, water, meal, soy milk, almond milk, coconut butter, maple syrup, vanilla

Taken from www.allrecipes.com/recipe/254371/power-cricket-crepes/ (may not work)