Diabetic Recipe 1

Home > Recipes > Diabetic Recipes 1 > Chocolate Crepes with Strawberry Filling

Chocolate Crepes with Strawberry Filling Diabetic Recipe Batter: 1 cup unbleached all-purpose flour 2 tablespoons cocoa powder* One egg One egg yolk 1-1/4 cups skim milk 1 tablespoon olive oil, plus extra for cooking Filling: 3 cups fresh strawberries, thinly sliced 2 tablespoons sugar 2 tablespoons freshly squeezed lemon juice Powdered sugar, to dust

For batter, sift flour and cocoa powder into large bowl and make a well in center. Whisk together remaining ingredients. Pour mixture into flour. Separately, whisk until smooth. Chill for 30 minutes.

Meanwhile, place strawberries in saucepan with sugar and lemon juice. Sauté several minutes, until sugar is melted and fruit is tender.

Heat nonstick saute pan brushed with oil. Pour in a little batter and tip pan so that batter covers the base. Cook over medium heat one to two minutes, until mixture starts to bubble, then flip crepe over with spatula and cook other side. Tip cooked crepe onto waxed paper. Freeze leftover crepes up to three months.

Serve crepes filled with strawberry filling, dusted lightly with powdered sugar.

*Star ingredient:  Cocoa powder has a strong chocolate flavor, so only a small amount is needed to give a good chocolate taste to a recipe.

Recipe makes five servings.

Diabetic Exchange per serving:   1/2 bread, 1/2 fat

See also:
Blueberry Crepes
Chocolate Crepes with Strawberry Filling
Rich Crepes
Low Calorie Crepes

  Print this Recipe      E-mail This Recipe!

Back to Diabetic Recipe List