Rich Crepes

A diabetic should probably eat no more than two to four eggs per week. Each large egg has about 213 milligrams of cholesterol. In recipes, you can use an egg white for one whole egg, or use egg substitute equivalent to the amount of eggs, or use a combination of whole eggs and egg substitute. This can be done easily in these tender crepes.

Diabetic Friendly Recipe

By Fitness and Freebies

Recipe Ingredients

3 eggs
Dash salt
2 tablespoons liquid shortening
1-1/4 cup flour
1/2 cup evaporated skimmed milk
1 cup water

Recipe Directions

Place eggs in blender; whip to mix well. Add salt, shortening, flour, milk and water. Whip to blend thoroughly.

Allow to rest 1 hour at room temperature before using.

Cook crepe in pan according to manufacturer's directions.

Nutrition information per serving:
Yield: 36 crepes, 6-inches each
Calories per crepe: 30
Diabetic Exchange per crepe: 1/4 full-fat milk

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