Day 16: Crêpe à la cricket

I decided to do a little experimenting with the cricket flour I got and whipped up a batch of crêpes, replacing about a fifth of the normal flour I would use with it. I decided to start off with crêpes as they don’t have to rise that much and aren’t too finicky when it comes to replacing certain ingredients so I knew the flour wouldn’t have too dramatic of an effect on them. I would say they tasted almost identical to normal crêpes, with a hint of nuttiness added in. Next time I’d like to experiment with a more chemistry-heavy recipe to see if the flour will dramatically affect the results.

Although the stacks of delectable crêpes still stood in my favor, there was no denying the tower of inconvenience that was the lack of systems available to provide me these ingredients. I’ve talked about it previously, but aside from the honey industry, we really do not have a very large selection of bug goods available in Ireland at the moment. I hope I’ll be able to make some kind of impact on this, however small it may be, by informing friends and family about the benefits of eating insects and by continuing to share my experiences as I go along.