French Crêpe/Pancake With Cricket Flour an Edible Insects Recipe

INGREDIENTS

250g of Flour
25g of Criket Flour https://www.next-food.net/shop/cricket-flour-edible-insects/
1/2 liter of cold milk
4 eggs
1 pinch of salt
1 tablespoon Sugar
2 tablespoon of Vanilla Sugar

DIRECTIONS

1. Sift the flour into a bowl. Add the sugar, vanilla sugar and the Edible Criket Flour. Make a well in the midle of the flour, break the eggs at its center and start mixing with a wooden spatula.
2. Add the cold milk gradualy to avoid lumps while beating the mixture. When you have incorporated all the milk you will have smooth and homogeneous batter. If the batter is too thick add some milk. Add the melted butter.
3. To cook the crepe / pancake heat a pan. With a paper towel add a bit of oil on the hot pan. Pour a small ladle of batter and make a circular motion with the pan until the batter spread evenly on the pan. Cook 2 min on 1 side until the edge doesn’t stick to the pan, then turn the crepes with the spatula or if you feel like it make it jump around, cook 1 min on the other side.
4. Reapeat the process until all the batter is over and keep the pancakes in a plate. Enjoy your crepes with your favorites toping.

Tips

If you have many lumps in your batter run it trough a  fine mesh Stainless steel strainer and with the spatula brake the lumps in the strainer