BREAKFAST RECIPES

DIABETIC-FRIENDLY CREPES

crepes diabetes
DiabeTV
Written by DiabeTV

People with diabetes cannot miss trying this delicious crepe recipe. You can enjoy them with seasonal fruits or with ham and cheese.

Ingredients

  • ½ cup fat-free milk
  • ¼ cup all-purpose flour
  • 1 Eggs
  • ⅛ cup whole-wheat flour
  • ½ good quality Canola oil
  • Vegetable oil spray

Directions

  1. Place all ingredients, except the oil spray, and blend until they are mixed thoroughly. Transfer to a medium bowl, cover with plastic wrap, and refrigerate during 1 hour.
  2. Heat a 6-to-8 inch non-stick skillet or crepe pan over medium-high heat; remove pan from heat and lightly spray with vegetable oil spray.
  3. Stir batter, and with pan still off burner, pour in about 1/4 cup batter; quickly swirl pan so batter spreads evenly. Avoid holes in the crepe or excess batter. Cook on one side for about 1 minute, or until edge turns golden brown; turn and brown on the other side for about 30 seconds.
  4. Repeat until all batter is used. As crepes are cooked, stack them alternating with wax paper. Keep warm if they are to be served immediately.

Did you know…?

Crepes are a good alternative to pancakes for people with diabetes; as they are a lot thinner and lighter. To make this recipe perfect if there are holes fill them in with a bit of extra batter, or if there is too much batter just pour off the excess.

Servings: 6

One serving = 1 crepe

Nutritional Facts

Calories: 54  Protein:  3g  Fiber: 1g  Sugars: 5g  Fat: 2g

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