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Crepes

Diabetic Recipe

Six variations of diabetic-friendly crepes! Includes blueberry, low calorie, chocolate and strawberry and more.

Crepes

Basic Crepes

A very simple and basic crepe recipe. Whip these up and fill with your favorite fruit filling.

2/3 cup milk
2 medium eggs
1-1/2 teaspoon vegetable oil
1/2 cup all purpose flour


Recipe Instructions

Combine milk, eggs, and 1 teaspoon vegetable oil in mixing bowl. Beat with rotary beater or mixer until well blended. Add flour; continue to beat until mixed. Allow to stand about 1 hour.

Brush a crepe pan with a little of the remaining oil. Heat pan over medium heat until water dropped on surface dances. Pour 1/4 cup batter into pan all at once, lifting pan off heat and turning to batter coats all surfaces evenly. Hold over heat, continuing to rotate and flip crepe over, cooking on either side 15 seconds. Slide crepe out of pan onto waxed paper.

Repeat until all batter is cooked. Place each cooked crepe between layers of waxed paper. Well-wrapped crepes can be stored in the refrigerator for 2 days or in the freezer up to 3 months.

Nutrition Information

Yield: 8 servings
Serving Size: 1 crepe
Calories: 63; Fat: 3g; Carbohydrates: 6g; Protein: 3g

Diabetic Exchange:  1/2 Protein, 1/2 Starch


Low Calorie Crepes

Low Calorie Crepes

Low calorie crepes that are so simple! Blend batter in a blender and cook in a crepe pan according to manufacturers directions.

Ingredients

2 eggs
Dash salt
2 tablespoons butter or margarine (melted)
1-1/4 cup flour
1 teaspoon baking powder
1-3/4 cup water

Directions

Place eggs in blender; whip to mix well. add salt, melted margarine, flour, baking powder and water. whip to blend thoroughly. (Should batter become too thick, add a little extra water; stir to blend.) Cook in crepe pan according to manufacturer's directions.

Nutrition Information

Yield: 36 crepes (6 inches each)
Serving size: 1 crepe
Calories per crepe: 24
Diabetic Exchange per Crepe:  1/4 low-fat milk


Rich Crepes

Rich crepes with a true rich taste and texture. Serve with fillings of your choice.

Ingredients

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

Directions

Place eggs in blender; whip to mix well. Add salt, shortening, flour, milk and water. Whip to blend thoroughly. Allow to cool to room temperature before cooking.

Cook crepe in pan according to manufacturer's directions.

Recipe Note

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.

Nutrition Information

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


Chocolate Crepes with Strawberry Filling

Wrap succulent strawberries in tender chocolate crepes with strawberry filling for a sweet and nutritious fruit filled dessert crepe.

Chocolate Crepes with strawberry filling

Ingredients

Batter:
1 cup unbleached all-purpose flour
2 tablespoons cocoa powder*
1 egg
1 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

Directions

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. Saute several minutes, until sugar is melted and fruit is tender.

Heat non-stick 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 Notes

  1. If desired, add some frozen vanilla yogurt with the filling. This makes it more of a dessert than a breakfast.
  2. Add a sprig of mint as a garnish, if desired.

Nutrition Information

Recipe makes 5 servings.
Diabetic Exchange per serving:   1/2 bread, 1/2 fat


Blueberry Crepes

Bursting with blueberries, these tender crepes great for breakfast or even a fruit dessert!

Blueberry Crepe

Ingredients

12 crepes
2 tablespoons cornstarch
2 tablespoons granulated sugar replacement, your choice
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)

Directions

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