Edible Insect Recipes: Cricket Protein Powder Crepe

Posted:
Oct. 13, 2019


May contain affiliate links.

Crepes are the ultimate kitchen hack, because they feel so fancy you can impress your guests with them, but they are actually incredibly easy to make. They can be stuffed with pretty much anything, but the vanilla flavoring in the vanilla cricket protein powder (provided to me by Coast Protein) goes extra well with something sweet, like the fruits pictured here, or even something salty and savory.

Cricket Protein Powder Crepe


Total: 30 mins; Serves 4

INGREDIENTS


INSTRUCTIONS

1. Combine the dry ingredients (cricket protein powder, flour, sugar, salt) and set aside.

2. In a large mixing bowl, beat egg whites and milk together. Slowly whisk in flour mixture until smooth. Stir in melted butter, and set aside.

3. Heat a large frying pan over medium to high heat, lightly oiling if needed. Pour just enough batter, approximately 2 tablespoons per crepe, into the pan to cover with a thin crepe layer. Rotate and lift pan so that the wet batter covers evenly, forming a thin, but balanced, crepe.

4. Cook crepe for 30 seconds to one minute, watching crepe texture. When the edges start to crisp so that you can easily loosen them with a spatula, start to edge the spatula under the crepe to unstick it from the pan. When you feel like the bottom of the crepe is somewhat firm and separated from the pan, flip it over, either using the spatula or an expert flip of the pan. This skill might take a crepe or two to master. If you accidentally destroy the first crepe, don't worry about it; most people do. Cook other side until lightly crispy, approximately 10-20 seconds.

5. Remove crepe from pan and start over on another crepe, separating finished crepes with parchment paper, if not consuming immediately. Continue until batter is finished, re-oiling the pan as needed. Stuff crepes with whatever you like; I recommend fresh fruit for a delicious and healthy start to your day.


NOTE: If you make too many crepes, the extras will last in the refrigerator for up to three days, as long as you separate them with parchment paper and wrap them well.


This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links

Meet Mic

I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!

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