Diabetic Friendly Crepe Recipes
Diabetic Friendly Crepe Recipes may sound like they’re “hands off” when it comes to diabetic cooking but, by and large, the basic ingredients for a crepe are very healthy and diabetes-diet appropriate.
Using whole-grain flour, skim milk, and egg whites for the crepe batter can make a basic crepe even healthier. Using aromatics, like onions and garlic, in savory crepes add flavor without the fat. In-season fruit is economical and a naturally sweet way to lighten-up a sweet crepe filling.
Crepe is literally the French word for pancake. But unlike American pancakes, crepes are light and often paper-thin. Along with quiche and pate, the crepe is one of the better-known French foods around the world.
Basic Crepe Recipe
- 1 cup whole-wheat flour
- 1 1/3 cups nonfat milk
- 2 large egg whites
- 1 large egg yolk
Combine all of the ingredients with an electric hand mixer or hand whisk to make the batter.
Spray a 6-inch skillet with nonstick cooking spray.
Heat the skillet, then remove from heat.
Spoon 2 tablespoons batter into skillet, tilting skillet to spread the batter evenly.
Return skillet to heat and brown one side of crepe. Invert pan over a paper towel to remove crepe.
These can be made 24-48 hours ahead of time and refrigerated until needed.
Nutrifacts per crepe: 45 calories, 7 grams carbohydrate, 0.4 grams fat
Creamy Blueberry Crepes
- 1/2 cup low-fat ricotta cheese
- 1/2 cup 1% cottage cheese
- 1 tablespoon
- 1/4 teaspoon lemon juice concentrate
- 1/4 teaspoon cinnamon
- 1 1/2 cups fresh blueberries
- 4 basic crepes
Whip ricotta and cottage cheese for 2 to 3 minutes with an electric mixer. Add remaining ingredients, except berries and crepes. Blend 30 seconds. Now, gently fold in berries.
Spoon an even amount of filling into each crepe. Roll crepe around filling and serve.
Nutrifacts per crepe: 125 calories, 18 grams carbohydrate, 1 gram fat
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