200g of plain flour
50g of Bug Farm Foods cricket powder
120ml of your favourite plant-based milk, or organic milk
120ml of water
4 free range eggs
A drizzle of vegetable oil (to stop your crepes sticking to the pan)
How to do it:
1. Sift the flour, cricket powder and salt into a large bowl and add the eggs, milk and water. Beat until smooth with a whisk and pop in the fridge for 20 minutes.
2. Heat a frying pan and pour in a drizzle of vegetable oil, using a ladle pour in enough of the crepe mix to cover the whole frying pan. Cook the crepes until golden both sides, honing your best crepe-flipping skills as you turn them!
3. Serve with Ice cream and butterscotch sauce and sprinkle with some whole crickets if you so desire. Munch immediately – they’re so much better when warm!