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Blueberry Crepes Recipe

Diabetic Friendly Recipe

Delicious and bursting with blueberries filled crepes that are great for breakfast or even a dessert!

Recipe Ingredients

12 crepes
2 tablespoons cornstarch
2 tablespoons granulated sugar replacement (such as Stevia)
Dash salt
1 cup skim milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 cups fresh blueberries (rinsed)
1 cup low calorie whipped topping (prepared)

Recipe Directions

Blueberry Crepes

Reserve crepes. Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan.

Cook and stir over medium heat until slightly thickened; remove from heat.

Crush 1-cup of the blueberries and add to cream mixture.

Return to heat, and cook and stir until thickened. Cool. Fold in remaining blueberries.

Divide evenly between crepes, and fold or roll the crepes. Top each with heaping tablespoon of topping.

Nutrition Information

Recipe makes 12 Crepes
Serving Size: 1 crepe
Calories per crepe: 72
Diabetic Exchange per serving:   1/2 bread, 1/2 fat

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